How to Make a Steak Dinner With a Propane Torch

Living through a few 3-7 day ice storm power-outages, and being in an apartment for some of them, I thought of a way to have a nice steak dinner. All though this should be preformed outside, with all precautions taken it can be done safely indoors. It's also -30 °C here today, so I'd much rather do this inside.

I should also mention that this steak is going to be on the blue/rare side so if that's not to your liking a thinner cut or maybe a different cooking method should be used.

Step 1: Ingredients and Materials

Materials:

• Propane Torch
• Fire Extinguisher
• Metal Pan (flame proof)
• Tin Foil

Ingredients:

• Steak (I used a strip loin, nice and thick)
• Asparagus
• Garlic Kosher Salt
• Black Pepper Olive Oil

Step 2: Prepare Garlic

Crush the garlic, a good whack with your hand on the side of a knife is all it takes. Once your garlic is crushed, set it aside.

Step 3: Prepare Steak Rub

Your steak should be at room temperature for this step.

Mix together the kosher salt and black pepper. Cover the entire steak with the rub.

Note: Less coarse salt could be used and whole pepper corns could be used too, but this was all I had in the pantry.

Step 4: Start Burning Steak

Place the steak on a foil lined pan. Make sure you have the fire extinguisher at the ready, safety first remember.

Light your propane torch and start burning. When doing this you are trying to make the steak burnt on the outside. The salt will form a nice crust to help with the flavour and with the juices. It can be scraped off before you eat it. Try to flame everything evenly, flipping and doing it all over on the other side.

Caution: the fat will flame up which is normal. Don't shy away from it, all it's doing is adding more flavour.

Step 5: Let Steak Rest

After you're finished with your steak, place it on a plate with the foil over it. Steaks need to rest for around 10 minutes.

Step 6: Burn Garlic

Get your garlic on the pan and drizzle with olive oil. Start up your torch again and cook. The burns are normal, just try to cook everything evenly. I used a spoon to move everything around when cooking. When it's all done move it off to a plate.

Step 7: Burn Asparagus

Time for the asparagus. Once again, coat everything in olive oil. Start your torch and get to it. It's going to crackle and pop a little when the flame hits it, but nice and gently just move the flame slowly. Turn, and cook all over.

Step 8: Plate Your Meal

Plate everything and enjoy your work. It's a great meal for when your power is out and you don't have access to a BBQ, or just something fun to try.

This is my first instructable, any suggestions from the community would be great!

Comments

[Jakejb3]

This is always fun to do . I feel like for guys who don't like to cook this is perfect

[maryp7]

love it!?

Just a tip I learned at cooking classes. You don't have to use olive oil , can use regular oil. Use the olive oil for raw things( such as salads, dressings etc., when you want flavour.. When you cook with it guess it's kind of expensive and no extra flavour? Up to you

[matnrain]

Thanks mom...(my actual mother)

[swawrzyniak]

Be careful not to tip the torch too far from the vertical. I don't remember exactly how far this was but the "flame thrower" result was enough to make me more careful.

[matnrain]

Thanks for the comment, I think what appeared to be a "flame thrower" result was the fat that was burning. It's a natural thing that will happen with a torch or on a BBQ, but you are right about being careful. I would always recommend having a fire extinguisher near by.

[swawrzyniak]

When I made my "flame thrower" - there were no additional fire sources. I wondered if I had liquid propane exiting.

[Orngrimm]

For me, the steak would be too raw like you did it. But i know there are people who like it this way... Not me... I want it "a point" like the french say (and we in switzerland): Just a little rose in the center.

But hey: It is better than nothing and you could vary the duration (and distance) of the torching to make it less raw.

[matnrain]

Thanks so much! And that is very true about varying the duration and distance.