Smoked on the pellet grill until about 115f intenal. Then transfered to cast iron. Didn't get a great crust but had minimal grey band. I don't think I got the pan hot enough.
by doughbruhkai
22 Comments
miggsesc
Nice boiled steak
AlphaDag13
From what I’ve heard you need to let the steak rest 15 or so mins before putting on the cast iron. Also make sure it’s a dry as possible.
wigglin_harry
I think there may have been too much oil in the pan, that’s why you didn’t get a great crust
Still looks great, I would scarf that down in a second
Annual-Employee15
Boiled steak nice
PM_ME_UR_CUTE_PETZ
You’ll get a better sear if you pat the steak dry and don’t crowd the pan. Doneness looks great!
but_i_wanna_cookies
Little over, but would eat
MUCHO2000
A couple things:
You don’t have to sear at 500+ degrees like everyone here claims. 350 or higher will get it done you just need more time and flip it every 30 seconds.
Pepper will burn and become very unpleasant very rapidly at very high heat so if you really like pepper that’s another reason to sear at a lower temperature. You can also pepper after.
It’s safer to bring the meat to temp, then let it rest, then sear. However you can do it the way you did, just more challenging to get the internal temp and crust you want this way.
Powerful-Access-8203
Meat looks perfect
Ok-Education9280
Looks delicious! Good job!
butterbutter_butter
Good first attempt! This is what I do nearly 100% of the time. You won’t stick the landing when you take the internal temp too high before sear.
* Pull steaks out 1-5 hours before cooking and let sit at room temp. * Cook on the grill using indirect heat at 225°-250°, flipping halfway to target temp * Once steaks are at **113° internal temp**, pull them and sit on the counter while you heat your cast iron. Usually about 10 minutes. * When your cast iron is ripping hot, sear the steaks for 2-3 minutes, flipping **every 30 seconds**
You’ll end up with a beautiful sear, a perfect 130° steak, and thin grey bands.
TumbleweedTim01
Hey man we all fail sometimes. Don’t feel bad or give up just because you failed this time. As they saying goes “don’t give up neva give up”
tallerpockets
I’m just learning of this reverse sear now and I’ve been struggling to cook the perfect steak for Saturday steak nights. I have a side burner on the bbq and cast iron pans. Can I slow cook on the bbq then transfer to cast iron. What’s in the cast iron; butter or oil?
otxmyn
you want to let them rest between oven/smoker/grill and searing them.
you also want the pan to be scorching hot before putting the steak in it
pinaforthewin
Is there a pupper right next to you waiting for his share?
iloveplant420
Looks better than my first try. NY strip about that same thickness. Salted and dried it off. Got it to 115 in the oven raised up on a grate. Finished as quickly as possible on a very hot propane flat top 130F internal when i pulled them. Great crust but somehow looked medium well when I cut into it. I was bummed.
Pretty_Reserve5789
Pan needs to be much hotter and less oil
jrsimage
Cook ONE steak at a time, otherwise the pan loses too much heat…
LafayetteLa01
Looks great. And why are we not talking about that complementary Makers Mark in the background.
OGCasp
only way I like to make my steaks.
LaphroaigianSlip81
I think the pan was too crowded. Next time make sure to either do one steak at a time or allow there to be about 2 inches between each steak. When the steak cooks, moisture evaporates. If the steaks are too close together, thee moisture has a more difficult time evaporating and just stays in the pan and makes it harder to get a crust.
It would also be a good idea to make sure the steaks are patted down with a paper towel before searing just to remove any extra moisture.
You also want that pan to be piping hot. Heat it on medium for 5 minutes, then turn up the heat to max for 5 minutes. Then put in the oil and then the steak.
22 Comments
Nice boiled steak
From what I’ve heard you need to let the steak rest 15 or so mins before putting on the cast iron. Also make sure it’s a dry as possible.
I think there may have been too much oil in the pan, that’s why you didn’t get a great crust
Still looks great, I would scarf that down in a second
Boiled steak nice
You’ll get a better sear if you pat the steak dry and don’t crowd the pan. Doneness looks great!
Little over, but would eat
A couple things:
You don’t have to sear at 500+ degrees like everyone here claims. 350 or higher will get it done you just need more time and flip it every 30 seconds.
Pepper will burn and become very unpleasant very rapidly at very high heat so if you really like pepper that’s another reason to sear at a lower temperature. You can also pepper after.
It’s safer to bring the meat to temp, then let it rest, then sear. However you can do it the way you did, just more challenging to get the internal temp and crust you want this way.
Meat looks perfect
Looks delicious! Good job!
Good first attempt! This is what I do nearly 100% of the time. You won’t stick the landing when you take the internal temp too high before sear.
* Pull steaks out 1-5 hours before cooking and let sit at room temp.
* Cook on the grill using indirect heat at 225°-250°, flipping halfway to target temp
* Once steaks are at **113° internal temp**, pull them and sit on the counter while you heat your cast iron. Usually about 10 minutes.
* When your cast iron is ripping hot, sear the steaks for 2-3 minutes, flipping **every 30 seconds**
You’ll end up with a beautiful sear, a perfect 130° steak, and thin grey bands.
Hey man we all fail sometimes. Don’t feel bad or give up just because you failed this time. As they saying goes “don’t give up neva give up”
I’m just learning of this reverse sear now and I’ve been struggling to cook the perfect steak for Saturday steak nights. I have a side burner on the bbq and cast iron pans. Can I slow cook on the bbq then transfer to cast iron. What’s in the cast iron; butter or oil?
you want to let them rest between oven/smoker/grill and searing them.
you also want the pan to be scorching hot before putting the steak in it
Is there a pupper right next to you waiting for his share?
Looks better than my first try. NY strip about that same thickness. Salted and dried it off. Got it to 115 in the oven raised up on a grate. Finished as quickly as possible on a very hot propane flat top 130F internal when i pulled them. Great crust but somehow looked medium well when I cut into it. I was bummed.
Pan needs to be much hotter and less oil
Cook ONE steak at a time, otherwise the pan loses too much heat…
Looks great. And why are we not talking about that complementary Makers Mark in the background.
only way I like to make my steaks.
I think the pan was too crowded. Next time make sure to either do one steak at a time or allow there to be about 2 inches between each steak. When the steak cooks, moisture evaporates. If the steaks are too close together, thee moisture has a more difficult time evaporating and just stays in the pan and makes it harder to get a crust.
It would also be a good idea to make sure the steaks are patted down with a paper towel before searing just to remove any extra moisture.
You also want that pan to be piping hot. Heat it on medium for 5 minutes, then turn up the heat to max for 5 minutes. Then put in the oil and then the steak.
Why you got such a weak temp on that pan kid?
Reverse sear doesn’t make logical sense.