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Reverse sear on cast iron

mEGG_My_Day
mEGG_My_Day Posts: 1,661
in EggHead Forum
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.
Memphis, TN 

LBGE, 2 SBGE, Hasty-Bake Gourmet
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Comments

  • unoriginalusername
    unoriginalusername Posts: 1,146
    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 
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  • bgebrent
    bgebrent Posts: 19,636
    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.
    Sandy Springs & Dawsonville Ga
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  • kaybee
    kaybee Posts: 120
    Try the back of a GrillGrate. No oil or butter, after the flip. Even enough?


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  • unoriginalusername
    unoriginalusername Posts: 1,146
    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 



     



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  • DoubleEgger
    DoubleEgger Posts: 19,215
    Carbon steel might be a better option as it heats up much faster than cast iron. 
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  • buzd504
    buzd504 Posts: 3,878
    I use a cast iron pie pan on the egg, usually with some ghee. Works great. 
    NOLA
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  • bgebrent
    bgebrent Posts: 19,636
    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.
    Sandy Springs & Dawsonville Ga
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    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.
    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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  • mEGG_My_Day
    mEGG_My_Day Posts: 1,661
    Thanks for all the great advice above everyone. 
    Memphis, TN 

    LBGE, 2 SBGE, Hasty-Bake Gourmet
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  • GoldenQ
    GoldenQ Posts: 592
    I have to try this with my 17 in lodge skillet       thanks for the thread
    I XL  and 1 Weber Kettle  And 1 Weber Q220       Outside Alvin, TX-- South of Houston
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