Reverse Sear on Big Green Egg: The Ultimate Guide

If you’ve ever wondered how to achieve that perfectly cooked steak with a mouth-watering crust, the reverse sear method on the Big Green Egg is your answer. This technique involves slowly cooking the meat at a low temperature and then searing it over high heat for a flavorful crust. Let’s dive into the steps to master the reverse sear on your Big Green Egg.

Understanding the Reverse Sear Technique

Originally, searing meat was done at the beginning of the cooking process. However, the reverse sear flips the script by cooking the meat indirectly first, then finishing with a direct sear. The Big Green Egg’s design makes it ideal for this method, as it can maintain both low and high temperatures effectively.

Preparing the Big Green Egg

Begin by setting up your Big Green Egg for indirect cooking. You’ll want to stabilize the temperature at around 225°F to 250°F. To do this, use the dampers to control the airflow and maintain a low and steady temperature. Place the convEGGtor accessory in the Egg to create an indirect cooking environment.

Seasoning Your Steak

While your Big Green Egg is coming up to temperature, season your steak generously with salt and any other desired seasonings. Let the meat come to room temperature before placing it on the grill.

Cooking the Steak Indirectly

Place your steak on the grill grate and close the dome. You’ll cook the steak until it’s about 10-15 degrees away from your desired final temperature. Use a reliable meat thermometer to check the internal temperature of the steak.

The Searing Finale

Once your steak reaches the target temperature, remove it from the grill and let it rest while you increase the Big Green Egg temperature. Remove the convEGGtor to expose the steak directly to the flames, and bring the temperature up to 500°F or higher for searing.

After the Egg is hot enough, place the steak back on the grill. Sear each side for about a minute or until a satisfactory crust has formed, being careful not to overcook the meat.

Resting the Meat

After searing, let the steak rest for a few minutes. This allows the juices to redistribute throughout the meat, ensuring a juicy, tender bite.

The reverse sear on the Big Green Egg is a game-changer for any grilling enthusiast. It’s a technique that can take your steak from good to great, giving you the control to cook it precisely how you like it.