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Steaks cast iron skillet

These steaks were pretty good.
I rubbed my steaks with a little Evo and dusted with Firehouse Flashback Creloe seasoning.
put the steaks on my large and cooked to internal temp of 110 degrees at 350 dome temp.
meanwhile I had my cast iron skillet down low in my medium bge at a temperature of 600. I finished by searing them in the hot skillet cooked to internal temp of 130*.
They didn't sear quite as nice as I expected.
But pink and juicy inside.
Sorry forgot to take pic plated. Too anxious to eat.
"I'm stupidest when I try to be funny" 
New Orleans

Comments

  • Tjcoley
    Tjcoley Posts: 3,551
    Try doing them just in the hot skillet instead of pre cooking them.  You get a great crust. 
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • TigerTony
    TigerTony Posts: 1,078
    Don't get me wrong the steaks were awesome. I'm thinking that I didn't get the skillet hot enough.
    "I'm stupidest when I try to be funny" 
    New Orleans

  • TigerTony
    TigerTony Posts: 1,078
    @DMW No I didn't pat the steaks dry. I might give it a try but Im gonna have a hard time wiping all that juicy looking goodness away
    Are you sure?
    "I'm stupidest when I try to be funny" 
    New Orleans

  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    edited July 2014
    Yes, he's definitely right. 
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
  • DMW
    DMW Posts: 13,833
    Yes, that surface "juice" you are seeing was all gone by the time you got it to your plate anyway. It steamed off.

    And, also, you mentioned before, you want to pre-heat the skillet and make sure it's really nice and hot. The surface temp of the CI is what matters here, dome temp is largely irrelevant. And you want it holding a high temp for a good while to make sure it is heated through before you put the steaks on. If you don't have an IR thermometer, this is a case where it is quite handy.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
  • ChillyWillis
    ChillyWillis Posts: 893
    DMW said:

    Did you pat dry the surface of the steaks just before searing? If they are damp, they will steam before they can sear. You don't want that.

    Fascinating! I was wondering why my CI sears were a bit inconsistent. This is probably why.

    I swear I learn something new around here every day!
    :-bd
  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    edited July 2014
    DMW said:
    Yes, that surface "juice" you are seeing was all gone by the time you got it to your plate anyway. It steamed off.

    And, also, you mentioned before, you want to pre-heat the skillet and make sure it's really nice and hot. The surface temp of the CI is what matters here, dome temp is largely irrelevant. And you want it holding a high temp for a good while to make sure it is heated through before you put the steaks on. If you don't have an IR thermometer, this is a case where it is quite handy.
    @DMW

    What temp do you shoot for on the surface of that cast iron?  I have a thermoworks IR
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
  • DMW
    DMW Posts: 13,833
    Also, if you are reverse searing on one egg, which I know the OP wasn't here. 

    Don't place the steak on a cool place and cover with foil between the roast and sear. Place a cooling rack on a warmed plate and place the steak on the rack. Do not cover with foil.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
  • DMW
    DMW Posts: 13,833
    @Thatgrimguy I like to have the CI at 600* solid for at least 5-10 minutes. The thing is with it on a spider down by the coals, it will probably go much higher than that. Don't use a really nice skillet you care about keeping a nice patina on for this. :)
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
  • Skiddymarker
    Skiddymarker Posts: 8,524
    As long time reverse "searer", try a lower temp for the initial cook, almost like a dry sous vide. 225º with your rubbed steaks and take off at 110º, just like you did before. Let the smoke and seasoning work some magic. 
    You will find the surface to be a little drier that when you do them at 350º. Dab, don't wipe the surface with a paper towel right before you drop them in the smoking hot skillet. The Mailard reaction doesn't happen until the meat is dry, and that means steam if you don't dry the surface. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    DMW said:
    @Thatgrimguy I like to have the CI at 600* solid for at least 5-10 minutes. The thing is with it on a spider down by the coals, it will probably go much higher than that. Don't use a really nice skillet you care about keeping a nice patina on for this. :)
    Thank you!  I picked up a 10" Lodge comal for 10.99. I'm going to cut the handle off and use it to sear on my small.
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    edited July 2014
    OP, What did you season with? I find some things seem to give a better crust (kosher salt). Also, did you add anything to the skillet besides the meat (oil, butter, w/e)
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
  • TigerTony
    TigerTony Posts: 1,078
    edited July 2014
    Ok! Sounds like you all really know your stuff with the steaks.
    I can't wait to try tweaking the method as your suggestions. Oh and I do have a thermopen.
    Steaks again real soon.
    Thanks so much!
    "I'm stupidest when I try to be funny" 
    New Orleans

  • DMW
    DMW Posts: 13,833
    TigerTony said:
    Ok! Sounds like you all really know your stuff with the steaks. I can't wait to try tweaking the method as your suggestions. Oh and I do have a thermopen. Steaks again real soon. Thanks so much!
    Just to make sure, I meant Infrared by IR, not instant read. Thermapen though is a must for this as well. Infrared is to check the CI temp before you sear to make sure it has heated enough.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
  • TigerTony
    TigerTony Posts: 1,078
    @DMW Haa! I sure did think you were talking Instant read for IR. Don't have a infrared. But I promise I'll get the cast iron skillet temp hotter next time.
    thanks again!
    "I'm stupidest when I try to be funny" 
    New Orleans