Reverse Sear Technique with Cast Iron Skillet

If you’re looking to achieve that perfect, edge-to-edge medium-rare steak, the cast iron reverse sear method is your ticket to culinary excellence. This technique, while simple in concept, requires a certain finesse and understanding of the cooking process to perfect.

Understanding the Reverse Sear Method

The reverse sear is a cooking method that starts with a low and slow approach, bringing the steak gradually up to temperature in a low oven or on the cooler side of a grill. This is followed by a quick sear in a hot cast iron skillet to create a delectable crust. The goal is to cook the steak evenly through indirect heat before finishing it off with the direct heat that gives it a flavorful crust.

The Advantages of a Cast Iron Skillet

A cast iron skillet is the ideal tool for the reverse sear method because of its ability to retain and evenly distribute heat. Unlike other pans, a preheated cast iron skillet can produce a high-heat surface that is perfect for that final, flavourful sear.

Preparing Your Steak for the Reverse Sear

Before you begin, take your steak out of the refrigerator and let it come to room temperature, which can take about 30 to 40 minutes. Season your steak generously with salt and pepper or your choice of seasoning. Preheat your oven to 275°F (135°C) – this is the ideal temperature for the first stage of the reverse sear.

Slow Cooking Your Steak

Place the steak on a wire rack over a baking sheet and insert a meat thermometer into the thickest part of the steak. Cook in the oven until the steak is about 10-15 degrees away from your desired final temperature. For a medium-rare finish, you’ll want to remove the steak from the oven when it reaches 115°F (46°C).

The Art of Searing in Cast Iron

Once your steak has reached the desired temperature in the oven, heat your cast iron skillet over high heat. Add a tablespoon of high smoke-point oil such as canola or grapeseed oil to the skillet. When the oil just starts to smoke, lay the steak in the skillet carefully.

Sear each side for about 1-2 minutes until a deep brown crust has formed. Don’t forget to sear the edges of the steak as well. For an added touch of flavor, add butter, garlic, and fresh herbs to the skillet in the last minute of searing, basting the steak with the aromatic butter.

Rest and Serve Your Perfect Steak

Once seared to perfection, remove the steak from the skillet and let it rest on a cutting board for about 10 minutes. This allows the juices to redistribute throughout the meat, ensuring a juicy and tender bite. Slice against the grain and serve immediately to enjoy the fruits of your reverse sear labor.

In summary, the cast iron reverse sear is a remarkable method for cooking steak that promises consistent results and restaurant-quality flavor. Mastering the reverse sear takes a little practice, but once perfected, it will elevate your steak dinners to a whole new level.