Reverse sear on cast iron

mEGG_My_Day

I have always done the sear portion over the coals.  I’m thinking I can get a more even sear and better crust on a screaming hot cast iron skillet.

Do any of you do the sear on CI?  If so, do you add any oil or butter?  I know I would have to use something with a high smoke point. Any pointers are appreciated.

unoriginalusername

mEGG_My_Day said:

I have always done the sear portion over the coals.  I’m thinking I can get a more even sear and better crust on a screaming hot cast iron skillet.

Do any of you do the sear on CI?  If so, do you add any oil or butter?  I know I would have to use something with a high smoke point. Any pointers are appreciated.

I use some oil first followed but butter so it doesn’t burn, then add herbs like garlic and thyme. Spoon over 2min per side for a nice crispy flavourful crust 

bgebrent

mEGG_My_Day said:

I have always done the sear portion over the coals.  I’m thinking I can get a more even sear and better crust on a screaming hot cast iron skillet.

Do any of you do the sear on CI?  If so, do you add any oil or butter?  I know I would have to use something with a high smoke point. Any pointers are appreciated.

Yes.  On the coals adds a little something flavor wise.  CI will give a more uniform sear.  Use canola or grapeseed oil to go hot.  Butter burns at these high temps.  If your CI is well seasoned you don’t need the fat.  Pat the steak dry prior to searing.

kaybee

Try the back of a GrillGrate. No oil or butter, after the flip. Even enough?

unoriginalusername

This is my newest setup to go from reverse sear more quickly. Cast iron half grid right above the coals. In direct raised on the other side for the low and slow part. Full fire drove a dome temp of around 325 but the cast iron was really hot.

Happy with the result 



 

DoubleEgger

Carbon steel might be a better option as it heats up much faster than cast iron. 

buzd504

I use a cast iron pie pan on the egg, usually with some ghee. Works great. 

bgebrent

DoubleEgger said:

Carbon steel might be a better option as it heats up much faster than cast iron. 

Cast iron when hot is better at searing beef.  Just my experience.

jtcBoynton

I sear on cast iron regularly.  Dry pan - too hot for oil or butter.  Use a little oil on the meat before putting on the cast iron.  It does get you a nice even sear, if the meat is flat - not so much if not.  The searing depends on contact.  If you have something that is more curved, searing over coals will be better.

mEGG_My_Day

Thanks for all the great advice above everyone. 

GoldenQ

I have to try this with my 17 in lodge skillet       thanks for the thread