Big Green Egg Reverse Sear: A Step-by-Step Guide

When it comes to perfecting a steak, the big green egg reverse sear technique is an unrivaled method that promises to deliver a succulent and perfectly cooked meal every time. This technique, which involves a combination of slow cooking and high-heat searing, has been embraced by barbecue enthusiasts and professional chefs alike. Let’s dive into how you can achieve the ultimate steak using your Big Green Egg.

Understanding the Reverse Sear Method

The reverse sear is a cooking method that flips the traditional searing process on its head. Instead of starting with a high-heat sear, the steak is first cooked at a lower temperature, allowing for a gentle and even rise in internal temperature. The final step involves searing the steak on a blazing hot surface, creating a delectable crust that’s the hallmark of a great steak.

Setting Up Your Big Green Egg for Reverse Searing

Begin by setting up your Big Green Egg for indirect cooking. Place the convEGGtor or a heat deflector in the grill to create a barrier between the fire and the steak. This setup mimics an oven-like environment, crucial for the initial low-temperature cooking phase. Preheat your Big Green Egg to a steady 225°F (107°C), which is the ideal temperature range for reverse searing.

Preparing Your Steak for the Big Green Egg

While your Big Green Egg is preheating, take the time to prepare your steak. Choose a thick-cut piece, as this method works best with steaks that are at least 1.5 inches thick. Season generously with salt and your choice of spices, ensuring an even coat on all sides. Let the steak rest at room temperature for about 30 minutes to promote even cooking.

Cooking the Steak: The Low-Temperature Phase

Once your Big Green Egg is at the correct temperature, place the steak on the grill grate over the convEGGtor. Close the lid and let the steak cook slowly. This low and slow approach allows the meat to cook evenly from edge to edge, reducing the risk of overcooking. Use a meat thermometer to monitor the internal temperature, and once it reaches about 10-15 degrees below your desired final temperature, it’s time for the next step.

The High-Heat Sear

Remove the steak from the Big Green Egg and tent it loosely with foil. Adjust the vents to increase the grill temperature to around 500°F (260°C) for the searing phase. Once the Big Green Egg is sufficiently hot, remove the convEGGtor to expose the steak directly to the flames. Place the steak back on the grill and sear each side for 1-2 minutes or until you achieve a beautiful, caramelized crust.

Resting and Serving Your Reverse Seared Steak

After searing, transfer your steak to a cutting board and let it rest for about 10 minutes. Resting allows the juices to redistribute throughout the meat, ensuring each bite is as flavorful and tender as possible. Slice against the grain and serve immediately, pairing with your favorite sides and a bold red wine, if desired.

Big Green Egg Reverse Sear: Tips and Tricks

Consistent Temperature: Maintaining a consistent low temperature during the first phase is critical for the reverse sear method. Monitor the temperature closely and make small adjustments to the vents as needed.

Quality Meat: The reverse sear shines with high-quality meat. Investing in a good cut can make a significant difference in flavor and tenderness.

Thermometer Is Key: A reliable meat thermometer is your best friend with this cooking technique. It takes the guesswork out of the process and ensures your steak reaches the perfect doneness.

Searing Finish: For an extra flavorful crust, add a small pat of butter to the steak during the final minute of searing. It will add richness and a beautiful glaze to the surface.