Big Green Egg Ribeye Reverse Sear: A Culinary Guide

When it comes to preparing the perfect ribeye, the big green egg ribeye reverse sear technique is a game-changer for steak enthusiasts. This method ensures a juicy interior with a beautifully charred crust, elevating your steak experience to new heights.

Understanding the Reverse Sear Method

The reverse sear is a technique that involves cooking the steak at a low temperature until it’s nearly at your desired level of doneness, before searing it on high heat for a flavorful crust. It’s particularly effective when used with the Big Green Egg, a versatile kamado-style ceramic charcoal barbecue cooker that excels at both low-and-slow and high-heat cooking.

Why Choose the Big Green Egg for Ribeye?

The Big Green Egg’s ability to maintain consistent temperatures makes it ideal for the reverse sear method. Its thick ceramic walls insulate well, which means it requires less charcoal and airflow to maintain low temperatures—a plus for the initial slow cook phase of your ribeye.

Prepping Your Ribeye for the Big Green Egg

Choosing the Right Cut: Select a ribeye that is at least 1.5 inches thick. This ensures that the steak doesn’t overcook during the searing process.

Seasoning: Generously season your ribeye with salt and your choice of spices. For a classic flavor, you can’t go wrong with black pepper and garlic powder.

Step-by-Step Guide to Reverse Searing on the Big Green Egg

1. Preheat Your Big Green Egg: Start by setting up your Big Green Egg for indirect cooking. Preheat it to a low temperature of around 225°F (107°C).

2. Slow Cook the Ribeye: Place the ribeye on the grill grates and close the lid. Cook until the steak’s internal temperature is about 10-15 degrees below your target final temperature. This will usually take about 45 minutes to an hour, but it’s essential to use a meat thermometer to check.

3. Rest the Steak: Once the ribeye reaches the desired internal temperature, remove it from the Big Green Egg and let it rest for about 10 minutes. This allows the juices to redistribute throughout the meat, ensuring a moist bite.

4. Prepare for Searing: While the steak is resting, remove the platesetter or convEGGtor from the Big Green Egg to expose the coals and increase the temperature for searing. The aim is to reach a high heat of around 500°F (260°C).

5. Sear the Ribeye: Place the ribeye back on the grill for 60-90 seconds on each side. You’re looking for a deep, dark crust to form.

6. Serve and Enjoy: Once seared to perfection, remove the steak from the grill, slice against the grain, and serve immediately.

Additional Tips for a Perfect Reverse Sear Ribeye

  • Let the Meat Come to Room Temperature: Take the ribeye out of the fridge about 30 minutes before cooking to ensure even cooking.
  • Use a Reliable Thermometer: Monitoring the internal temperature is crucial for this method. Invest in a good quality meat thermometer.
  • Experiment with Wood Chips: For added flavor, consider adding some smoking wood chips to the charcoal during the slow cook phase.

With practice, the reverse sear method on the Big Green Egg becomes a straightforward path to steak perfection. It’s a technique that respects the quality of a good ribeye, highlighting its flavors and textures to create a dish that is truly memorable.

Remember, the key to mastering the big green egg ribeye reverse sear is patience and precision. Take your time, monitor temperatures closely, and let the Big Green Egg work its magic.

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