The Searzall is a torch attachment for the Bernzomatic TS800 created by my fellow New Yorker, Dave Arnold. This apparatus does a great job of creating an even sear while removing some of the unpleasant flavors that you might typically associate with a torch finish.
Dave’s been a part of many fun food & drink experiences I’ve had here in this beloved city. He’s an absolute nerd regarding food and the science behind it. So I trust anything he has his hands on.
In this article, I’ll share my experience with the Searzall torch attachment, how it works, and why it’s the perfect pair for sous vide steak and more.
How Searzall Torch Attachment Works
First things first. You’ll need a Bernzomatic TS8000 or Benzomatic TS4000 torch and propane tank to use this attachment. It doesn’t work as a standalone cooking tool.
The short of what differentiates the TS8000 form the TS4000 is the ability to adjust the flame and 2x the BTUs, which will sear more quickly.
The Bernzomatic connects directly atop the propane tank, and then the Searzall attachment is secured atop the blowtorch.
Pro Tip: Use the 16 oz green camping propane tanks instead of the skinnier and taller 14.1 oz tanks. The 16 oz tanks provide a solid base for the torch to stand on. The 14.1 oz tanks require a separately sold base.
A blowtorch, when used alone, will emanate a highly concentrated flame. The function of the Searzall is to change the disposition of the flame by diffusing it.
The Searzall widens the flame by forcing it through two layers of fine mesh. A widened flame is meant to provide an even and high-quality sear to food items. Think of it as a roller vs a fine paint brush, for searing rather than painting.
Importantly, it also helps users omit unwanted gas flavors (a.k.a. – “torch taste”).
How to Use Searzall Torch Attachment to Sear Steak
The Searzall is a great tool for searing steak, especially when the meat has already been brought to its desired doneness in a sous vide bath. You’re missing out if you don’t already have a sous vide in your arsenal.
You can find our detailed sous vide steak guides here, and I’ll walk you through the basics below.
Step 1: Prep The Steak
In a vacuum bag, place a pat of butter with a garlic clove and some sprigs of thyme and rosemary. Season the steak generously with salt and pepper. Seal the bag and set your immersion circulator.
Step 2: Sous Vide Cook
Cook steaks, fully submerged in hot water, for at least 45 minutes and up to 4 hours. The longer the cook, the bigger the change in texture. General cooking temps are as follows:
- For Rare, cook at 120F
- For Medium Rare, 130F
- For Medium, 140F
- For Medium Well, 150F
Once your steak has reached your desired temperature, remove it from the bag, discard any liquid and pat dry.
Step 3: Torch It!
Place on a sheet, brush with a high smokepoint oil and fire away, literally.
The Searzall works best with a steak at least 1 inch thick. A thinner steak runs the risk of overcooking, even if it is just a propane torch.
You have to hold the Searzall closer than you think, about an inch away. Try and run the face parallel to the steak surface. The Searzall does take a moment to heat up, too, so be mindful.
Pro tip: Give the steak a few seconds to react to the heat before running the Searzall over the same section. That way, the browning will be much more effective. Try searing the entire steak with one pass before making a second pass.
Critiquing Searzall for Sous Vide Steak
The best part of using a Searzall attachment with the Sous Vide method is not setting off your smoke alarm, opening all your windows, or getting grease all over your stovetop. It’s easily the cleanest way to sear a steak with great results! Oh, and it’s pretty fun to use.
Advantages of Searzall Over Cast Iron and Pan Searing
- Handles odd shaped steaks, roasts and other proteins with ease
- Can handle large cuts that don’t fit in a pan
- No oil equals no smoke
- Less cleanup
Drawbacks of Searzall for Sous Vide Steak
It’s definitely not the fastest way to sear, so I’m not suggesting you use it if you’re cooking for a dinner party with a single torch.
Common Uses for Searzall:
- Searing steaks and roasts
- Crisping chicken skin
- Finishing delicate food like fish
- Melting and crusting cheese for grilled cheese, French onion soup, mac and cheese, etc.
- Caramelizing deserts
- Roasting tomatoes, peppers, etc.
- Finishing burgers – hard to melt cheese and toasting buns
The Searzall is effectively a hand held broiler. It’s really great for touching up nearly any food item that could benefit from a flash of intense heat.
The Searzall is a great, easy-to-use tool.
It’s easily affixed to a blowtorch and utilizes propane to create a wide flame to sear food items without the taste of propane.
It is the perfect tool for grilled cheese sandwiches, Crème brûlée, melting the cheese on top of your mac and cheese. I’ve even used it to toast nuts and sear fish.
It’s the perfect sidekick for camping and s’mores too! Particularly if you need to bring propane anyway.
Yes, you can use propane to sear meat. The Searzall allows you to create a flame perfect for searing meats and other food items.
The Searzall specifically uses propane and does not suggest MAPP. MAPP tanks burn much hotter than propane. The higher heat temperature will not fire well for the wire mesh found within the Searzall.