Big Green Egg Steak Reverse Sear: A Culinary Guide

When it comes to preparing a steak, the big green egg steak reverse sear method stands out for its ability to produce a perfectly cooked, tender, and flavorful meal. This technique involves a two-stage cooking process that starts with slow roasting and ends with a high-heat sear. In this guide, we’ll walk you through the steps to achieve steak perfection using your Big Green Egg.

The Basics of Reverse Sear on the Big Green Egg

The reverse sear method is praised by steak aficionados for its consistent results. By gradually bringing the steak up to temperature and then quickly searing it, you create a steak with a uniform doneness and a deliciously caramelized crust.

Step 1: Preparing Your Big Green Egg

To begin, you’ll need to set up your Big Green Egg for indirect cooking. This means that the heat source will not be directly under the steak. You can achieve this by using a plate setter or a convEGGtor. Preheat your Egg to a low temperature, around 225°F (107°C), which is ideal for the initial slow cook.

Step 2: Preparing Your Steak

Choose a high-quality, thick-cut steak for the best results. Season it generously with salt and, if desired, pepper or other spices. Let the steak come to room temperature before cooking, which allows for more even cooking.

Step 3: The Slow Roast

Place the steak on the grill grate of your preheated Big Green Egg, away from direct heat. Close the lid and let the steak cook slowly. Use a reliable meat thermometer to monitor the steak’s internal temperature. For a medium-rare finish, aim for an internal temperature of about 110-115°F (43-46°C) before searing.

Step 4: The Sear

Once your steak reaches the desired internal temperature, remove it from the Egg and set it aside. Increase the temperature of your Big Green Egg to 500°F (260°C) or higher for the searing stage. Place the steak back on the grill, directly over the heat this time, and sear each side for about one to two minutes, or until you achieve a golden-brown crust.

Step 5: Resting Your Steak

After searing, transfer the steak to a cutting board and let it rest for a few minutes. Resting allows the juices to redistribute throughout the meat, ensuring a moist and tender bite.

Step 6: Enjoy Your Perfectly Cooked Steak

Once rested, slice your steak against the grain and serve immediately. You’ll notice the even doneness throughout the meat, with no overcooked edges and a mouthwatering crust that’s characteristic of the reverse sear technique.

Remember that practice makes perfect. As you become more familiar with the reverse sear method on your Big Green Egg, you’ll be able to fine-tune the process to suit your taste preferences and the specific cuts of steak you’re working with.