Hm...sorry, but I'm not understanding why you need to cool the steak before searing. Wouldn't that defeat the goal of serving a nice warm steak, because torching it is not going to warm it sufficiently if it has been cooled? We torch ours right after pulling it from the bag, using a Bernzomatic TS8000. I admit, it doesn't give us a crust like I'd prefer, because I'm afraid of overcooking, but it darkens it considerably. And even then, the steak does not remain sufficiently warm for my taste. Yes, I use warmed plates.