I was watching an episode of In Search of Perfection about cooking a "perfect" steak and it left me confused.
Heston started things off by blowtorching the exterior a two-bone big slab of meat. He then popped it into a 120F oven for 24 hours. After removing it and letting it cool for a few more hours, he cut the meat off of the rib bones. And this is when he did something that baffled me. He lopped off the blowtorched exteriors. Huh? In the online recipe, it's referred to as "[trimming] off any overly charcoaled exterior." He then cuts the meat into two steaks and proceeds to sear them in a screaming hot cast iron pan like you would normally do.
But what the heck was the point of blowtorching the exterior? When he pulled out the blowtorch I thought "what a great way of browning a steak without cooking the inside!" And then just like that, he goes and cuts it off. So does that blowtorched exterior actually impart some flavor deep into the meat while it's slow roasting in the oven? Is it just to prevent bacterial growth on the surface? Someone please explain this to me!
Here's info about the steak: