Perfect Steak

[Penn]

I do not recommend this TTP indoors.

For a long time, years, have been trying to duplicate that crisp steak house crust, that place's like Peter Luger's, Homestead, et al, execute without the 2000^F broiler.

Prep: Sous Vide set @140^F
Outside grill on High, if you have a plaque, all the better.
Glaze mix: Honey, WP, Dijon.
Paint brush
Propane torch.
Shaved Kosher salt works best.

Method:
Sear steak on all sides.
Sous vide the steak for 22 minutes, remove, place on grill/plaque
Torch on Full, begin, torching the steak, flame is up close and personal 1" from the meat.
Turnover/work all sides
Turn again, and paint the top side and generously sprinkle the salt over the steak.
Finally, work the flame till you have the desired crust you want.

The result will be a perfect medium rare steak with a killer crust and that true steakhouse taste.

Enjoy!

Rdit to add: the steak is cut 1 1/2" thick.