Cast iron sear post sous vide. No butter, no oil, no problem!
Cast iron sear post sous vide. No butter, no oil, no problem!
by greenscarfliver
7 Comments
MikeTangoVictor
I don’t exactly know what I’m looking at, but I think I’m going to stop.
greenscarfliver
How I get a great crust:
First, preheat your favorite grill. Put a cast iron on the grill to heat up with it. You want your grill at the max it goes. When I temped my pan last time it was reading at 650-700*f.
After I get the steak cooked I wrap it up in a paper towel to dry it off. It’s very important that the steak is dry before you sear.
When there’s water on the surface and you drop it on a hot pan, that water turns to steam. The steam lifts the steak from the pan to escape. This reduces the quality of your sear.
So get your steak dry. Some people will throw the steak in the freezer for 5-10 minutes. I just let it rest on the counter top for 15-20 minutes.
After the steak is rested, and your pan is hot as it can get, now it’s time to sear! You want to use a [Steak Weight, or heavy duty spatula, or a smaller cast iron pan.](https://i.imgur.com/iAqAS4l.jpeg)
A steak weight is a flat piece of cast iron with a handle on the top. You throw your steak on the pan, set the weight on top of it, and let it sear just like that. 60 seconds max, no more. Flip, repeat.
7 Comments
I don’t exactly know what I’m looking at, but I think I’m going to stop.
How I get a great crust:
First, preheat your favorite grill. Put a cast iron on the grill to heat up with it. You want your grill at the max it goes. When I temped my pan last time it was reading at 650-700*f.
After I get the steak cooked I wrap it up in a paper towel to dry it off. It’s very important that the steak is dry before you sear.
When there’s water on the surface and you drop it on a hot pan, that water turns to steam. The steam lifts the steak from the pan to escape. This reduces the quality of your sear.
So get your steak dry. Some people will throw the steak in the freezer for 5-10 minutes. I just let it rest on the counter top for 15-20 minutes.
After the steak is rested, and your pan is hot as it can get, now it’s time to sear! You want to use a [Steak Weight, or heavy duty spatula, or a smaller cast iron pan.](https://i.imgur.com/iAqAS4l.jpeg)
A steak weight is a flat piece of cast iron with a handle on the top. You throw your steak on the pan, set the weight on top of it, and let it sear just like that. 60 seconds max, no more. Flip, repeat.
[Since you already rested the steak, you can serve it immediately now] (https://i.imgur.com/iLW0I9j.jpeg)
This “crust” does not look good at all
Pan v steak isn’t a great heat transfer
This is why oil is best as it means there can be no gap between the meat and the pan – the oil bridges the gap at an almost matching heat.
That looks awful
Looks like it got an STD
How long did you sear it for?