I tried to torch sous vide steaks twice with a culinary blow torch, but it seems to take forever to get any kind of crust. So far I was not able to achive a really good crust. Should I simply do it longer? The following result took me several minutes per side:
Granted, I don't notice much of a gradient, so I suppose, that even if it takes a long time, it probably doesn't affect the interior temperature too much. Still I am not sure, how it is even possible to achieve a decent crust with this method. And I am also confused, why would this take longer, considering that the temperature of the torch is a lot hotter, than a cast iron.