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Tried doing a reverse sear on a steak in a cast iron pan and ruined 3 of them before I figured it out
I kept hearing about the reverse sear method from guys on here and at the farmers market in Nashville. So I tried it with a ribeye, threw it in the oven at 250 for about 45 minutes, then hit the pan. First one came out gray all the way through, no crust at all. Second one I cranked the heat too high and burned the butter before the steak even hit the pan, smoking up my whole apartment. Third time I let the steak rest way too long after the oven and it was cold inside when I seared it. What finally worked was pulling it at 115 internal, letting it rest just 5 minutes, then using a dry pan with avocado oil at medium high. Anybody else have a method that took a few tries to get right?
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matthewp521mo ago
Nah, it's that serious if you're spending good money on ribeyes. Your mistake was the rest time. 5 minutes max after the oven is key. Pull it at 110-115 internal, let it sit while the pan heats up, then sear 60 seconds per side. Pat it dry with paper towels before it hits the pan too. Moisture is the enemy of crust.
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