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Reverse searing w/cast iron pan

Powak
Powak Posts: 1,412
edited August 2018 in EggHead Forum
Anyone use a cast iron pan for the sear portion of a reverse sear? I’m wondering how hot to crank the egg for searing with cast iron because of the heat transfer. I usually go about 650-700 over direct flame for searing.
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Comments

  • unoriginalusername
    unoriginalusername Posts: 1,149
    Yes I love this method. I sear on my minimax and have the large rolling along for other stuff like potatoes and corn etc. 

    Sear then into the cast ice on with oil, butter, garlic and thyme which I baste over the steaks for about two min per side to finish 
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  • DoubleEgger
    DoubleEgger Posts: 19,333
    It’s a lot quicker and easier to use the stove for the sear portion if you’ve using CI. No benefit to using the egg for the quick sear. 
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  • GoooDawgs
    GoooDawgs Posts: 1,060
    DoubleEgger said:
    It’s a lot quicker and easier to use the stove for the sear portion if you’ve using CI. No benefit to using the egg for the quick sear. 
    I've tried to sear in CI on the stove and can never do it without setting the fire alarms off.   Then again I just have a down draft vent so that doesn't help. 

    I figure if I have the egg going for the reverse sear already,  just finish it in the egg.
    Milton, GA 
    XL BGE & FB300
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  • Powak
    Powak Posts: 1,412
    DoubleEgger said:
    It’s a lot quicker and easier to use the stove for the sear portion if you’ve using CI. No benefit to using the egg for the quick sear. 
    That’s what wound up happening to me the other day. Too much small coal and ash in the egg and she wouldn’t go above 300° for the sear so I resorted to CI inside with the smoke alarms but man Whatta nice sear I got.
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  • Powak
    Powak Posts: 1,412

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  • Toxarch
    Toxarch Posts: 1,900
    The only thing I use the old gas grill for is the side burner. I do all my CI sears on that burner. Works great. 
    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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  • Carolina Q
    Carolina Q Posts: 14,831
    No one fires up the blackstone for a sear? Indoors works well, but too smoky for my lousy exhaust fan. Even my underpowered single burner 17" bs does a decent job. Same with smashburgers.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    I have a CI griddle and I will use it as the indirect piece during a reverse sear. This allows the CI to preheat during the roast phase.  

    I put the CI piece on the grid, a drip pan on the CI, raised grid ovet that.  After the roast remove the raised grid and drip pan and crank up the heat a little and you are ready to sear. 



    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • RRog17
    RRog17 Posts: 573
    SmokeyPitt said:
    I have a CI griddle and I will use it as the indirect piece during a reverse sear. This allows the CI to preheat during the roast phase.  

    I put the CI piece on the grid, a drip pan on the CI, raised grid ovet that.  After the roast remove the raised grid and drip pan and crank up the heat a little and you are ready to sear. 


    +1
    Canton, GA
    LBGE, Joe Jr., 28” Blackstone
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  • Powak
    Powak Posts: 1,412
    SmokeyPitt said:
    I have a CI griddle and I will use it as the indirect piece during a reverse sear. This allows the CI to preheat during the roast phase.  

    I put the CI piece on the grid, a drip pan on the CI, raised grid ovet that.  After the roast remove the raised grid and drip pan and crank up the heat a little and you are ready to sear. 


    That sounds like a good plan. I’m guessing the egg doesn’t need to be cranked as high with the cast iron for a good sear.
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