Reverse Searing Steaks

[whistlepig]

I never owned a cast iron skillet but read that steaks seared in a cast iron skillet are good. Local store had Lodge 12" skillets on sale so I picked one up today.

Looking for some cooking temps and time. I am thinking of smoking at 225 until until an internal temp of 110. Pull the steaks off and rest while the grill ramps up to sear temp. This on a Masterbuilt 560. This came off the Masterbuilt website.

The sear temp is what I need help with. The steak sear temp Masterbuilt suggests for the 560 is 600-700 degrees without a cast iron skillet. 600-700 degrees is pretty hot and I am afraid the steak will embed itself into the skillet until the end of time.

 

[Chasdev]

If the metal is fully up to temp the meat won't stick, but that's with a properly seasoned pan.
Your mileage may vary with a brand new one.
Why, may I ask, would you not just flop it on the cast iron cook grate in your MB?

 

[MJB05615]

I've never reverse seared in a CI pan. But I've done a few on my Grill. My guess is if the CI pan has some oil or Pm sprayed in it, the steak shouldn't stick. I do know when you're working with those high temps, the steak IT rises pretty fast, like a couple minutes. Are you using a cook in temp probe? When I do it, the steak only spends about 2-3 minutes on each side for the sear, and IT comes up fast. My grill only gets up to 450'. So if you are doing it at 600-700', I'd think it will be a shorter sear time. Let us know how it goes.

 

[mike243]

My advice is it takes time to find the path that you like the best, a char/sear is good with some seasonings and not others. sometimes no char/sear is preferred in order to not change the flavor of your seasoning's. 1 of the best ribeye's I have ever cooked I didn't sear and the SuckleBuster's 1836 rub absolutely shined with great flavor

 

[Bytor]

My favorite ways to sear are 1- over a screaming hot bed of coals, or 2- in a screaming hot CI skillet. The skillet produces a nice char to it. I will put a tbl spoon or so of clarified butter in the pan, get it hot and begin with searing the sides the best that I can. Once the sides are seared, plop the steak in the skillet 2 minutes or so, flip for about the same then enjoy. As mentioned above, the temp will shoot up quickly, so watch out.

I always do this on my gasser, as it will make a mess inside.

 

[BB-que]

I never owned a cast iron skillet but read that steaks seared in a cast iron skillet are good. Local store had Lodge 12" skillets on sale so I picked one up today.

Looking for some cooking temps and time. I am thinking of smoking at 225 until until an internal temp of 110. Pull the steaks off and rest while the grill ramps up to sear temp. This on a Masterbuilt 560. This came off the Masterbuilt website.

The sear temp is what I need help with. The steak sear temp Masterbuilt suggests for the 560 is 600-700 degrees without a cast iron skillet. 600-700 degrees is pretty hot and I am afraid the steak will embed itself into the skillet until the end of time.

Don’t think you can get the CI too hot to sear. Throw a couple TBSP of butter in it then the steaks and baste with the butter until desired temp.