Cast Iron

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A community for cast iron cookware. Recipes, care, restoration, identification, etc.

Rules: Be helpful when you can, be respectful always, and keep cooking bacon.

More rules may come as the community grows, but for now, I'll remove spam or anything obviously mean-spirited, and leave it at that.

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founded 1 year ago

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People that reversensear steaks are crazy and I will never understand them. (lemmy.world)

submitted 8 months ago by [email protected] to c/[email protected]

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You are already getting the pan hot enough to sear, just leave it there a little while longer and it's cooked!

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[–] [email protected] 11 points 8 months ago

For a thin steak, I agree. However, a thick cut of meat requires a longer cook time and the crust applied at the beginning of the cook tends to lose its integrity. Cooking longer and slower first allows one to apply the desired temp evenly throughout a thick cut, then searing last reduces and even eliminates the tough grey outer layer.