Haha, didn't know the French were that tough!

Only when you mess with their wine and cheese.

So, I spent some time looking up how to cook steaks the way that expensive restaurant did. Since I don't own an oven capable of reaching 1500 degrees, it looks like I would have to use a blow torch.

Many people said they had success with the blow torch method. But, how redneck would I appear in my backyard blow torching a steak while my German neighbors watched?

I figure that pic would make a good avatar for someone here in the forums.

Hey, you may start a trend!

Haha, JJ's Steakhouse and welding center!

Apparently vendors sell culinary torches, but these don't reach high enough temperatures to properly cauterize the meat and fully seal in the juices.

I may need an acetylene torch. <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />

Warren's House of Steaks and Steel

+1 I like that name, it has a certain ring to it. You could sell excellent steaks and the unequaled Scrapyard steel! <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />

Maybe Dan can start a steak house and sear the meat while he's heat treating the steel... I bet he'd have nice cutlery.

Laying out this [censored] SERE booklet is a pain, but at least I will have the content memorized.