Reverse Sear Ribeye on Your Big Green Egg

When it comes to preparing a perfect ribeye, the reverse sear method using a Big Green Egg can transform your grilling experience. It’s a technique that’s been adopted by steak aficionados and professional chefs alike for its ability to evenly cook a steak to tender perfection.

Understanding the Reverse Sear Method

The reverse sear is a technique that involves cooking the steak at a low temperature initially and finishing it off with a high-heat sear. This method is especially beneficial for thicker cuts of meat, such as a ribeye, ensuring that the steak is cooked evenly throughout without overcooking the exterior.

The Benefits of Reverse Searing on the Big Green Egg

The Big Green Egg provides an ideal environment for reverse searing due to its ceramic construction, which retains heat and allows for precise temperature control. By using the reverse sear method on the Big Green Egg, you can expect a steak that is:

• Evenly Cooked: The gentle heat ensures the entire steak reaches the desired internal temperature without overcooking any section.
• Perfectly Seared: The Big Green Egg can reach high temperatures, which is perfect for creating that delicious crust on the outside of the steak.
• Juicy and Flavorful: Slow cooking allows for better moisture retention, resulting in a juicier and more flavorful steak.

Step-by-Step Guide to Reverse Sear Ribeye on a Big Green Egg

Here’s how to master the reverse sear ribeye on your Big Green Egg:

1. Prepare Your Ribeye

Start with a high-quality, thick-cut ribeye steak, at least 1.5 inches thick. Season it generously with your preferred steak seasoning, ensuring all sides are covered.

2. Preheat Your Big Green Egg

Set up your Big Green Egg for indirect cooking by placing the convEGGtor in the grill to create a barrier between the flames and the steak. Preheat your grill to a low temperature, around 225°F (107°C).

3. Cook Low and Slow

Place your seasoned ribeye on the grill grates and close the lid. Allow the steak to cook slowly until it reaches an internal temperature of about 10-15°F (5-8°C) below your desired final temperature.

4. Remove and Rest the Steak

Once the ribeye reaches the target temperature, remove it from the Big Green Egg and let it rest while you increase the grill temperature. Open the vents to allow the Big Green Egg to heat up to a high temperature for searing, around 500°F (260°C).

5. The Final Sear

Once the grill is scorching hot, place the ribeye back on the grill for about 1-2 minutes per side to create a crispy, caramelized crust.

6. Rest and Serve

After searing, let your ribeye rest for a few minutes to allow the juices to redistribute. Slice against the grain and serve immediately.

By following these steps, you’ll achieve a ribeye that’s cooked to perfection with a delectable crust, sure to impress anyone at your next barbecue.