Reverse Sear Steak Mastery on the Big Green Egg

If you’re an aficionado of perfectly cooked steak, the technique of reverse sear on the Big Green Egg is a culinary skill that’s essential to master. This method not only ensures a steak that’s cooked to your exact liking, but it also brings out the best of the Big Green Egg’s capabilities.

The Art of Reverse Searing on the Big Green Egg

The Big Green Egg is renowned for its versatility and ability to impart a distinctive smoky flavor that is hard to replicate with other grills. Reverse searing is a two-stage process that starts with slow-cooking the steak at a low temperature before finishing it off with a high-heat sear. This technique offers you the control to achieve a steak that’s evenly cooked from edge to edge, with a deliciously crisp exterior.

Preparation: Setting Up Your Big Green Egg

Before you begin, it’s important to set up your Big Green Egg for indirect cooking. You’ll need to stabilize the temperature at a low heat, around 225 to 250 degrees Fahrenheit. Using a plate setter or a convEGGtor is crucial as it acts as a heat diffuser, ensuring your steak cooks gently and evenly through indirect heat.

Cooking: The Low and Slow Phase

Once your Big Green Egg is at the ideal temperature, place your steak on the grill grates and close the lid. The goal here is to cook the steak slowly until it reaches an internal temperature that is about 10-15 degrees Fahrenheit below your desired doneness. For a medium-rare finish, aim for an internal temperature of around 110 to 115 degrees Fahrenheit before searing.

Finishing with a Sizzle

After your steak reaches the target temperature in the slow-cooking phase, remove it from the grill and tent it loosely with foil. It’s now time to crank up the heat on your Big Green Egg to at least 500 degrees Fahrenheit for the searing stage. Once the grill is hot, place the steak back on to sear each side for about one to two minutes, or until you’ve achieved a delectable, caramelized crust.

Rest and Serve: The Final Steps

All great steaks need to rest before serving, and a reverse seared steak is no exception. Allow your steak to rest for about 10 minutes to let the juices redistribute throughout the meat. This pause ensures every bite is succulent and flavorful. Slice, serve, and enjoy the fruits of your labor – a perfectly reverse-seared steak from your Big Green Egg.

Tips for Reverse Sear Perfection

• Choose the Right Cut: Thicker cuts of steak, such as ribeye or porterhouse, are ideal for reverse searing as they provide ample time for the interior to cook without overcooking the exterior.
• Use a Reliable Thermometer: Keeping track of the internal temperature is vital for this technique. Invest in a good meat thermometer for accurate readings.
• Let the Steak Acclimate: Before grilling, let your steak sit at room temperature for about 30 minutes. This step helps promote even cooking.