Reverse Sear Technique with Cast Iron Skillet

When it comes to cooking steak to perfection, the reverse sear method is a game-changer, especially when using a cast iron skillet. This technique involves slowly cooking the steak at a low temperature in the oven, and then searing it on high heat to finish. Let’s explore how to master the reverse sear for a perfectly cooked steak every time.

The Science Behind Reverse Sear

The reverse sear method flips the traditional searing process on its head. Instead of starting with a high-heat sear, you begin by gently warming the steak, which results in more evenly cooked meat. By slowly bringing the steak up to temperature, you allow the muscle fibers to relax, minimizing moisture loss and ensuring a juicier bite. It’s important to note that this technique is best suited for thicker cuts of steak, typically around 1.5 inches or more.

Preparing Your Steak

Before you start, bring your steak to room temperature for about 30 minutes. This ensures more uniform cooking. Season generously with salt and pepper or your desired spices. Preheat your oven to a low temperature, around 200-275°F (93-135°C).

Cooking in the Cast Iron Skillet

Place your seasoned steak in a cast iron skillet and transfer it to the preheated oven. The sturdy nature of cast iron provides excellent heat retention and an even cooking surface, which is key for the reverse sear. Bake the steak until it’s about 10-15°F (5-8°C) below your desired final temperature. Use a meat thermometer to check the internal temperature. This can take anywhere from 20 to 40 minutes, depending on the steak’s thickness and your oven’s accuracy.

Searing for the Perfect Crust

Once your steak has reached the target temperature, remove it from the oven and let it rest while you preheat your skillet on the stovetop. Crank the heat up to high and allow the skillet to become smoking hot. This is where the reverse sear magic happens. Add a bit of high-smoke-point oil to the skillet and then place your steak in it. Sear each side for about 1-2 minutes or until a deep, golden crust forms.

For added flavor, you can baste your steak with butter, garlic, and fresh herbs during the final minutes of searing. Just add the butter and aromatics to the skillet and spoon the melted, flavored butter over the steak repeatedly.

Rest and Serve

After searing, transfer your steak to a cutting board and let it rest for about 5-10 minutes. Resting allows the juices to redistribute throughout the steak, ensuring a moist and tender cut. Slice against the grain and serve immediately, reveling in the rich flavors and perfect doneness that only a cast iron reverse sear can achieve.

In summary, the reverse sear method in a cast iron skillet is a superior method for cooking thick-cut steaks. It allows for precise temperature control and yields a steak that’s evenly cooked from edge to edge, with a delectable seared crust as the finishing touch.