[dunham]

I'm still using a skillet to finish, and then making a pan sauce. (I did a hanger last night, with a morel mushroom/cream sauce, crazy good.)

If you want to do the torch thing, you should look into the "searzall" attachment.

[weeksie]

Awesome. Thanks for the tip!

One in return: I've found that vacuum sealing meat when it's somewhat frozen helps maintain its shape.