Cast Iron

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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.

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founded 2 years ago

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jeade_en

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People that reversensear steaks are crazy and I will never understand them. (self.castiron)

submitted 10 months ago by Ejh3k to c/castiron

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

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[–] ChicoSuave 14 points 10 months ago (3 children)

Cooking steak is about accurately applying heat. Getting a good quality internal cook without drying out or overcooking the outside is a challenge and nearly impossible with a single pan unless it's a long, low heat with a high heat sear at the end for the Maillard reaction. Because of the need to have such different heats, it takes a long time OR requires 2 pans.

Neither is your approach, which wouldmake a fine steak. But I want a great steak and one pan is not capable of a great steak.

[–] SkyezOpen 3 points 10 months ago (2 children)

one pan is not capable of a great steak.

Sous vide says one pan for perfect steak.

[–] 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.

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