reverse sear in cast iron

Kmansky

Hi Everyone. I'm new to the forum and to cooking with BGE. I have a large. I cooked a big bone in ribeye last night. It turned out well but I have a few questions. 

Does anyone use a setup like this with just a cast iron pan under the grate? I cooked indirect over the pan then removed the grate for the sear. I've seen on here where people use spiders to get the pan closer to the coals, but I didn't have any trouble getting the pan hot enough with this config. In fact, the first time I tried this the pan got so hot it burnt off all the seasoning! My IR thermometer said 960. That cook the steak had a bit of burnt flavor .

Last night I kept it at a more reasonable 550F for the sear. I basted the steak first with clarified butter.

I also did some cauliflower slices grilled during the low low temp then put them in a foil container to finish at high heat while the egg warmed up for the sear. Through some white cheddar in the container then dumped the whole thing in the cast iron pan after the steak came out. 

Everything came out great but I'm still questioning my technique with the reverse sear and wondering why I havent seen anyone set up like I did. 

Comments appreciated.

theyolksonyou

Welcome. 

I have done done it that way. My only problem was burnt grease from drippings weren't easy to clean off the CI. 

Nice cook. 

Eggcelsior

When I sear like that I do something similar except I use a baking steel(round carbon steel plate) as an indirect piece. 

Skiddymarker

Welcome - that’s a good set-up if your sear is on the egg using CI. Have seen many on here go that way. The usual is the CI pan on the grid on the fire ring with a raised grid at the felt line for the low smokey part of the cook. There may be some dripping, but if you cook at 250º-275ºF the drip is minimal. When doing a sear, the only thing that survives the high temp is a mineral, like salt. The best method IMO is to season after searing using herbs and a board sauce. No burnt herbs and spices. 

fljoemon

I've been using this APL Board sauce: http://amazingribs.com/recipes/other_fun_sauces/board_sauces.html

SmokeyPitt

I think that is a pretty cool set up you have.  It looks like in the picture your CI skillet is resting on the fire ring.  I am going to check to see if my big CI skillet will make the span . 

I usually just use a raised grid and put the CI skillet on the grid. I make a pan from foil and put it inside the skillet during the low temp part of the cook.

<edit>
I checked- my skillet doesn't have the small loop handle like your so it wouldn't work.  

tfhanson

I did a reverse sear last night.  I own the CI plate setter.  Works like a charm.  I put it in legs up for the intial cook and then flip it when I take the steaks up and bring the temp up to 700. 

jtcBoynton

The concern I would have with the setup is that fat will drip into the CI during the low temp cook. If you do not remove the drippings, they will burn when you heat up the CI for the sear. Putting the steak in burnt fat does not seem like a tasty option. 

DieselkW

You don't say what temp you used to bring the steak up to 120-130f before the sear.  From the looks of the finished steak, you did it exactly right, same color top to bottom except for the outside edge.

Since you're starting at a low temp with a rib eye I would start the steak raised direct at 250f dome temp, that way:
Drippings hit the fire, not the iron pan.
You can put the pan in when you open the vents and have the steak resting, since you're done with the grill at that time anyway.

My way, there's no burnt fat in the CI pan to "flavor" your steak.

@SmokeyPitt suggested foil in the CI pan, to be removed before searing, which is excellent advice if you want to start your cook indirect.

Lmidkiff

I've never done this but still wanted to pop in and say welcome. 

DeltaNu1142

theyolksonyou said:

Welcome. 
I have done done it that way. My only problem was burnt grease from drippings weren't easy to clean off the CI. 

I came across this thread looking for cast iron recommendations. I like this idea--maybe just wrap the interior of the CI skillet with foil and discard it during the transfer.

I liked the board sauce article posted above, too. Good stuff.

Alton

when I reverse sear I use my cast iron grid.... Need to try using a pan, thanks for advise.