Reverse Sear Ribeye on the Big Green Egg: Master the Technique

If you’re seeking to elevate your grilling game, the reverse sear method, particularly for a ribeye on the Big Green Egg, is a technique that promises to deliver exceptional results. This method involves slowly cooking the steak at a low temperature and then finishing it off with a high-heat sear.

The Science Behind Reverse Sear

Understanding the science of reverse sear is pivotal to mastering the technique. By cooking the ribeye at a lower temperature first, you allow the meat to cook more evenly, reducing the risk of overcooking while still achieving a perfectly pink center. The final quick sear creates the much-desired crust, adding texture and flavor that steak enthusiasts crave.

Setting Up Your Big Green Egg for Reverse Searing

Preparation is key when it comes to reverse searing on the Big Green Egg. Start by setting up your grill for indirect cooking. This means placing the convEGGtor or a heat deflector in the grill to create a barrier between the fire and the steak. This setup is essential to maintain the low and steady temperature needed for the initial slow cook.

Choosing the Right Ribeye

Selecting a quality ribeye is just as important as the cooking method. Look for a steak that is at least 1.5 inches thick with good marbling throughout. This fat content is crucial as it will melt during the cooking process, adding juiciness and flavor to the steak.

Temperature and Timing for the Perfect Reverse Sear

Bring your Big Green Egg to a stable temperature of around 225°F (107°C) for the slow cook portion of the reverse sear. Place the ribeye on the grill grates and close the lid. A digital thermometer is invaluable here to monitor the internal temperature of the steak. You’re aiming for an internal temperature of about 115-120°F (46-49°C) before the sear.

Executing the Searing Finale

Once the ribeye reaches the desired internal temperature, remove it from the grill and tent it loosely with foil. Now, crank up the heat on your Big Green Egg to achieve a blazing hot temperature for searing. This could be upwards of 500°F (260°C). When it’s scorching hot, place the ribeye back on the grill for a sear of approximately one minute per side. This final step imparts the charred exterior that is the hallmark of a perfectly reverse-seared steak.

Rest and Serve: After the sear, it’s crucial to let your steak rest for about 10 minutes before cutting into it. This allows the juices to redistribute, ensuring every bite is as succulent as the last. Then, slice against the grain and serve up your masterpiece of a reverse sear ribeye.

Additional Tips: Enhance your reverse sear ribeye with aromatics such as rosemary or thyme by adding them to the grill during the slow cook, or create a compound butter to top the steak after the sear for an extra layer of flavor.