Thomas Keller, the French Laundry chef, uses a simple but effective culinary blow torch to create a delicious prime rib. In a recipe from his 2009 cookbook, "Adward at Home," Keller demonstrates that he heats the surface of the meat with a blow torch prior to the oven. This technique creates a darker, caramelized exterior, which requires a higher temperature than higher temperature. The use of a blowtorch can also be applied to steak after it has been cooked sous vide without looking "grey and nasty" on the outside. Once you are confident in using the torch, you may soon find yourself using it on everything from seared tuna to a classic crème brûlée.