Wow, I posted this nearly a year ago, so you must be going through the site to learn things. I did formerly use the BenzOmatic torch a couple of times, but because it left an off flavor to the meat, I stopped using it quickly. But I have conquered my searing of sous vide meats. I use a metal pan with a ceramic coating, liberally pour avocado oil onto the bottom of the pan, turn the flame to high, completely dry my steaks, sprinkle some steak rub type seasoning into the oil, wait til the oil comes to a slight smoke, throw the meat into the pan, and sear on each side for about 35-45 seconds. Yum! The last thing I did was a choice 2" chuck roast that was in the bath for 12 hours at 131. It was incredibly tender; could have been a steak.