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Steak searing

pirates21
pirates21 Posts: 74
in EggHead Forum
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.
Ninety feet between bases is perhaps as close as man has ever come to perfection." -- Red Smith
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Comments

  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    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.
    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
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  • Nanook
    Nanook Posts: 846
    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. 
    GWN
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  • bweekes
    bweekes Posts: 725
    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. 
    Ajax, ON Canada
    (XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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  • pirates21
    pirates21 Posts: 74
    I have used olive oil. Ended up with an odd taste. I guess it was too hot.
    any suggestions are welcome.

    Ninety feet between bases is perhaps as close as man has ever come to perfection." -- Red Smith
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  • xiphoid007
    xiphoid007 Posts: 536
    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.
    Pittsburgh, PA - 1 LBGE
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  • Toxarch
    Toxarch Posts: 1,900
    Olive oil smoke point is low. Try a Canola oil.
    Aledo, Texas
    Large BGE
    KJ Jr.

    Exodus 12:9 KJV
    Eat not of it raw, nor sodden at all with water, but roast with fire; his head with his legs, and with the purtenance thereof.

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  • Nanook
    Nanook Posts: 846
    I use a small dollop of butter. It burns and flames, but tastes good!
    GWN
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  • Acn
    Acn Posts: 4,490
    You can also use ghee (clarified butter).  Buttery flavor and a smoke point at 475-485 degrees.

    LBGE

    Pikesville, MD

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  • bweekes
    bweekes Posts: 725
    http://www.seriouseats.com/2014/05/cooking-fats-101-whats-a-smoke-point-and-why-does-it-matter.html
    Ajax, ON Canada
    (XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    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.




    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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