How to Sear a Steak in Cast Iron | Chuck Eye Steak Recipe

I do a mean cast iron skillet youtube channel host impersonation. Stalin can confirm.
 
Cowboy Kent’s latest video on Discada Mexicana is mouth watering
 
I let it get a bit too hot a few months ago. Poured a bit of avocado oil in and it just immediately lit on fire lol.
Was used to gas so didnt realize that my electric stove just gets it super hot. Gotta preheat on medium
 
This is good info... thx, i just bought a BBQ so that i can cook with the cast iron and not smoke out the kitchen... it sounds like I have been cooking too hot but I think that depends on the meat... like lamb as an example I have been cooking at 500 degrees skillet temp and its been turning out incredibly well
 
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This is good info... thx, i just bought a BBQ so that i can cook with the cast iron and not smoke out the kitchen... it sounds like I have been cooking too hot but I think that depends on the meat... like lamb as an example I have been cooking at 500 degrees skillet temp and its been turning out incredibly well
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Yeah I was so freaked out by that I got an infrared thermometer. Usually sear around 500 now

Also I tend to put the oil on the steak now vs in the pan. Less spitting same sear
 
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so the BBQ i just bought has a 14,000 BTU infrared side burner for searing meats on the side of the BBQ... it heats quickly... Gas is forced through ports in a ceramic plate and ignited, heating to 1800°F in 30 seconds producing high heat searing. Anyone have any experience with that? Seems like you would sear the meat for 15- 30 seconds or? I had planned on cooking with the cast iron skillet in the main BBQ area at 500 degrees after searing on the side burner but haven't tried it yet. Any advice?
 
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so the BBQ i just bought has a 14,000 BTU infrared side burner for searing meats on the side of the BBQ... it heats quickly... Gas is forced through ports in a ceramic plate and ignited, heating to 1800°F in 30 seconds producing high heat searing. Anyone have any experience with that? Seems like you would sear the meat for 15- 30 seconds or? I had planned on cooking with the cast iron skillet in the main BBQ area at 500 degrees after searing on the side burner but haven't tried it yet. Any advice?
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Whatever you do, reverse sear at the end. Get that meat eaven medium rare from center to edge and then sear.
 
A new thought! shoot i will try that... :) Everyone always says to sear first to hold in the juices...
 
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so the BBQ i just bought has a 14,000 BTU infrared side burner for searing meats on the side of the BBQ... it heats quickly... Gas is forced through ports in a ceramic plate and ignited, heating to 1800°F in 30 seconds producing high heat searing. Anyone have any experience with that? Seems like you would sear the meat for 15- 30 seconds or? I had planned on cooking with the cast iron skillet in the main BBQ area at 500 degrees after searing on the side burner but haven't tried it yet. Any advice?
Click to expand...

Whatever you do, reverse sear at the end. Get that meat eaven medium rare from center to edge and then sear.
Click to expand...

I've done it both ways on the charcoal grill and it makes no difference as to flavor or how done the meat is. If you sear first over a flame you just need to turn the meat every 15 seconds while developing a crust on it and you won't overcook it. My man Guga sears his steaks first before going indirect.
 
so the BBQ i just bought has a 14,000 BTU infrared side burner for searing meats on the side of the BBQ... it heats quickly... Gas is forced through ports in a ceramic plate and ignited, heating to 1800°F in 30 seconds producing high heat searing. Anyone have any experience with that? Seems like you would sear the meat for 15- 30 seconds or? I had planned on cooking with the cast iron skillet in the main BBQ area at 500 degrees after searing on the side burner but haven't tried it yet. Any advice?
Click to expand...

Whatever you do, reverse sear at the end. Get that meat eaven medium rare from center to edge and then sear.
Click to expand...

I've done it both ways on the charcoal grill and it makes no difference as to flavor or how done the meat is. If you sear first over a flame you just need to turn the meat every 15 seconds while developing a crust on it and you won't overcook it. My man Guga sears his steaks first before going indirect.
Click to expand...

Reverse sear is nice when youre cooking inside. Because it dries it out a lot on the outside so it doesnt spit much
 
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