Steak searing

pirates21

Just practicing my reverse sear and wondering. I have tried both searing on a cast iron grate, direct of course, and also on a cast iron skillet that i heat up on the grate.
Which method do most use? I find the skillet gets a more unifom crust,but the char is darker over open flame.

Thatgrimguy

I've been experimenting as well. I can't seem to get a char I like as well as some I see. The biggest thing I have done that has helped is using butter. If I'm doing it over an open flame, just toss a pad of butter on top of the steak and another when I flip. It seems like the butter helps get that mahogany look.

Nanook

you will find that you get a nice dark crust in the CI if you let it sit in the Egg a bit longer pre heating. I found that it takes longer than I thought to get it hot. I now, leave it in the Egg at 650°-700° or at least 10-15 min. Always get a really dark crust searing 45-60 seconds per side. 

bweekes

pirates21 said:

Just practicing my reverse sear and wondering. I have tried both searing on a cast iron grate, direct of course, and also on a cast iron skillet that i heat up on the grate.
Which method do most use? I find the skillet gets a more unifom crust,but the char is darker over open flame.

In your skillet, are you using any oils or butter to sear? If yes, choosing the right oil with an appropriate smoke point is key. 

pirates21

I have used olive oil. Ended up with an odd taste. I guess it was too hot.
any suggestions are welcome.

xiphoid007

Oil burns if it's too hot. I find the best technique is to get the fire jet engine hot with my looftlighter and then sear. I leave the top open and keep the steaks moving so they don't burn. You end up with a nice mahogany crust, but no grill marks. I just use the pain old factory grates.

I also use just salt for seasoning. I think the reverse sear draws out protein laden fluid during the 250 portion of the cook which can brown during the sear portion. Fat drips away and the rest browns.

Toxarch

Olive oil smoke point is low. Try a Canola oil.

Nanook

I use a small dollop of butter. It burns and flames, but tastes good!

Acn

You can also use ghee (clarified butter).  Buttery flavor and a smoke point at 475-485 degrees.

bweekes

http://www.seriouseats.com/2014/05/cooking-fats-101-whats-a-smoke-point-and-why-does-it-matter.html

jtcBoynton

pirates21 said:

Just practicing my reverse sear and wondering. I have tried both searing on a cast iron grate, direct of course, and also on a cast iron skillet that i heat up on the grate.
Which method do most use? I find the skillet gets a more unifom crust,but the char is darker over open flame.

You may want to try a thin wire more open grate low to the coals. Gives you both that more uniform crust and the dark open flame crust.