Reverse Sear in Cast Iron: Mastering the Technique

When it comes to achieving the perfect steak, the reverse sear in cast iron is a technique that has gained a lot of popularity among home cooks and professional chefs alike. This method involves slowly cooking the meat at a low temperature and then searing it in a hot cast iron skillet for a flavorful crust. The result is a steak that’s cooked to perfection from edge to edge, with a deliciously crisp exterior.

The Basics of Reverse Sear

The reverse sear technique starts with slowly bringing the steak to the desired internal temperature. This is typically done in an oven set to a low heat, around 225 degrees Fahrenheit. Unlike traditional cooking methods that start with searing, the reverse sear ensures that the steak cooks evenly throughout, minimizing the risk of overcooking the outer layers while waiting for the center to reach the right temperature.

Once the steak reaches a few degrees below your target temperature, it’s time to move on to the cast iron skillet. This is where the magic happens.

Why Cast Iron is Ideal for Searing

Cast iron skillets are renowned for their heat retention and even distribution. They can withstand and maintain high temperatures, which is crucial for creating that sought-after sear. When the steak hits the surface of a preheated cast iron pan, it develops a rich, brown crust known as the Maillard reaction, which is responsible for the complex flavors and aromas of cooked meat.

Prepping Your Steak and Skillet

Before you begin, let your steak come to room temperature for more even cooking. Season generously with salt and pepper, or your choice of seasoning. Place your cast iron skillet in the oven as it preheats to ensure the pan is hot enough for searing later.

Executing the Reverse Sear

Place your seasoned steak on a wire rack over a baking sheet and insert a probe thermometer into the thickest part of the meat. Cook it in the oven until it’s about 10-15 degrees below your desired final temperature. This accounts for the additional heat it will receive during the searing process.

Transitioning to the Cast Iron Skillet

Remove your cast iron skillet from the oven and place it on your stovetop on high heat. Add a high smoke point oil to the pan and wait until the oil just begins to smoke. Carefully place the steak in the skillet and sear each side for about 1-2 minutes, or until a deep brown crust forms. Don’t forget to sear the edges for a complete crust all around.

Rest and Serve

After searing, let your steak rest for at least 10 minutes. This allows the juices to redistribute, ensuring a moist and tender bite. Slice against the grain and serve immediately.

By following these steps, you can master the reverse sear in cast iron and impress your guests with restaurant-quality steaks right at home.