Reverse Sear Ribeye on the Big Green Egg: A Culinary Guide

If you’re in search of a technique to elevate your grilling game, look no further than the blog post topic of reverse sear ribeye on the Big Green Egg. This method ensures a steak that’s perfectly cooked from edge to edge, with a delectable crust that steak dreams are made of.

The Basics of Reverse Searing

The reverse sear is a cooking technique that has gained popularity among steak aficionados for its ability to produce consistently superior results. It involves two main stages: first, slow-roasting the steak at a low temperature, then finishing it off with a high-heat sear. This method gives the cook more control over the internal temperature, leading to a more evenly cooked piece of meat.

Why Choose the Big Green Egg for Reverse Sear?

The Big Green Egg is an ideal tool for reverse searing due to its versatility and precision. With its ceramic body and design, it can maintain low temperatures for extended periods, perfect for the initial slow-roast phase of a reverse sear. Moreover, it can quickly reach the high temperatures needed to sear the steak to perfection.

Prepping Your Ribeye for the Big Green Egg

Before you light up your Big Green Egg, you’ll want to prep your ribeye. Start with a steak that’s at least 1.5 inches thick. Season it generously with salt and your choice of spices. Some prefer a simple salt and pepper rub, while others like to incorporate garlic powder, onion powder, or a touch of paprika for added complexity.

Setting Up Your Big Green Egg for Reverse Searing

To set up your Big Green Egg for reverse searing, stabilize it at a low temperature around 225°F (107°C). For added flavor, you can include some wood chips or chunks to produce a light smoke that will infuse the steak as it roasts.

Place your seasoned ribeye on the grill grates and close the lid. You’ll want to monitor the internal temperature of the steak using a reliable meat thermometer. Aim for an internal temperature of about 110°F (43°C) for medium-rare before moving on to the searing phase.

Mastering the Sear on Your Ribeye

Once your ribeye is nearly at the desired internal temperature, it’s time to prepare for the sear. Remove the steak and tent it loosely with foil while you increase the temperature of your Big Green Egg to high heat – around 500°F (260°C) or more.

When the grill is hot, place the steak back on the grates and sear each side for about 90 seconds to 2 minutes, or until a beautiful crust has formed. This not only adds flavor but also creates a satisfying contrast in texture.

Resting your steak for about 10 minutes after searing allows the juices to redistribute throughout the meat. Slice against the grain, serve, and prepare to be amazed by the tenderness and flavor of your reverse seared ribeye cooked on your Big Green Egg.

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