Sear a Steak in a C.I. Pan

[RichieB]

I've never been totally satisfied with the results. It's a Lodge pan. Sous vide and sear. Just been inconsistent across the entire surface. Tonight I thought use the bacon press. I use it for smash burgers so why not for the steak? It worked. I pressed down making sure I evenly got the entire steak. It was a 1.5# so pretty large. Flipped and pressed 3 times. It certainly made a difference in an even sear.

[Jerod Broussard]

You ever sear before SV?

[mrteddyprincess]

(I do.)

[Jerod Broussard]

RichieB if you sear a little before SV, the crust bounces back and thus "totally" forms much quicker on the post SV sear.

[RichieB]

Thanks I'll do it on the next steak.

[Michael_in_TX]

I've been meaning to get a burger press for when I do steaks in the cast iron pan for just that reason. I always seem to get "bald spots" due to the uneven heating nature of cast iron, plus, especially with skirt, the beef curls up when you flip.

[RichieB]

You described it perfectly. Inconsistent is the word.

[barelfly]

great use of the bacon press! Helping with more surface contact on the CI - if I SV pork chops or steaks, this is how I go, but I just press down on areas to help the meat get in contact with the CI.

but glad it worked out for you! Makes dinner that much better!

[fracmeister]

i just press down with a spatula. I am sure the bp is great but it only takes a little pressure to improve the sear!

[MBMorgan]

Don’t forget that in the absence of a bacon (or burger) press, a second CI pan makes a pretty good press, too.

[jfmorris]

Yep this would be a good reason to have a 10 inch skillet to supplement my 12 inch…

[Michael_in_TX]

This may be the oddest yet most practical reason for me to get that 8" cast iron skillet I've always wanted.

[jfmorris]

I’ve thought of taking this even further, and hearing up my cast iron press on one of the other gas burners, then using it to smash down the steak in the skillet, so both sides sear at once… probably not needed though, but I’ve thought of doing it. It should retain a lot of heat.

[SheilaAnn]

I find when I press a burger with the bacon press, I’m almost steaming it.

[smokenoob]

Oh boy…….now y’all have me googling bacon press 🐖 🐷 🐽

[fzxdoc]

I like the Chef Press set, bought several years ago. Just heavy enough. Vented, so you're not steaming the meat, as SheilaAnn warns about. Gets the job done nicely. They can be stacked or staggered as needed.



Kathryn

[Michael_in_TX]

I have seen these, just never pulled the trigger on them. Excellent point about the vents, both of you.

[GolfGeezer]

Similar to what fzxdoc posted, I got these on Amazon. A bit heavier and not stackable, good for grills or CI pans.

Amazon.com: Charcoal Companion CC5159 Cast Iron Grill Marks Press : Patio, Lawn & Garden