Cast Iron

2095 readers

1 users here now

A community for cast iron cookware. Recipes, care, restoration, identification, etc.

Rules: Be helpful when you can, be respectful always, and keep cooking bacon.

More rules may come as the community grows, but for now, I'll remove spam or anything obviously mean-spirited, and leave it at that.

founded 2 years ago

MODERATORS

-1

submitted 10 months ago by Ejh3k to c/castiron

14 comments fedilink hide all child comments

You are already getting the pan hot enough to sear, just leave it there a little while longer and it's cooked!

you are viewing a single comment's thread
view the rest of the comments

[–] jeeva 4 points 10 months ago* (last edited 10 months ago)

I'd argue that you're massively stretching "one pan" and perfect steak, here... But as said, to each their own (perfect steak).

For me, the crust formed after a reverse sear is way better than that after a sous vide, without more effort.