[mattmaroon]

You can just blot the meat with a paper towel really quickly. You don't want surface moisture of course, because evaporative cooling means anything with water in it basically only cooks at 100C, so basically you'll have to cook it longer to get the same sear and thus overcook more of the meat below the surface.

But you want the meat to be as moist as possible, it helps keep the seared portion shallower. Searing dries out the crust, so you want that all to happen as fast as possible, meaning you want it as hot as you can get without "torch taste". (Contrary to popular belief, torch taste comes not from torch fuel but compounds formed at too high heat, that just only happens with a torch.)

So full steam plus hit with a low power torch (Iwatani) is my daily driver and if I'm cooking for a lot of people I use the Searzall but that's like once a year. But it's fun for the whole family to finish the prime rib roast that way.