Craig Tabor, "There's nothing I haven't grilled!!"
  • WELCOME
  • ABOUT ME
  • PRESS/MEDIA
  • GIGS
  • GRILLING ACCESSORIES
    • BOOS BLOCK
    • CAST IRON
    • CHALLENGER DESIGNS GRILL CART
    • FLAME BOSS 100
    • GRILL GRATES
    • JJGEORGE CEDAR TABLE
    • JJGEORGE GRILL TORCH
    • KICK ASH BASKET
    • LOOFTLIGHTER
    • MAVERICK ET-732
    • PLATE SETTER LIFTER
    • THERMAPEN
    • THERMOWORKS TIMESTICK
    • THERMOWORKS TIMESTICK TRIO
  • RECIPES
    • APPETIZERS >
      • BACON & EGGS
      • BUFFALO SHROOMS
      • SIZZLING FETA
    • BEEF >
      • BEEF WELLINGTON
      • BLUE CHEESE CRUSTED STEAK
      • CAST IRON FILET MIGNON
      • JUST DA TIP ROLL
      • REVERSE SEAR RIBEYE
      • WHISKEY PLANKED JUICY LUCY >
        • Jack Daniels Glaze
    • BREAD >
      • ARTISAN BEER BREAD
      • JALAPENO CHEDDAR CORNBREAD
    • CHICKEN >
      • CHICKEN & RICE
      • CHICKEN ROLL-UPS
      • PISTACHIO CHICKEN
      • ROASTED CHICKEN w POTATOES & CARROTS
    • DESSERT >
      • BACON GUINNESS BROWNIES
      • CANDIED BACON CHEESECAKE
      • CINNAMON ROLLS
      • GRILLED PEACHES
      • JAILHOUSE "ROCKS"
      • MAPLE BACON COOKIES
      • ORANGE PUMPKIN CAKE WITH GLAZE
      • PINEAPPLE UPSIDE DOWN CAKE
    • PIZZA >
      • DEEP DISH PIZZA >
        • CRUST
        • SAUCE
    • PORK >
      • BACON!!! (HOME CURED)
      • PIGLET POPPERS
    • SEAFOOD >
      • GRILLED OYSTERS
      • HOISIN GLAZED SHRIMP
      • PAELLA
      • PINEAPPLE PLANKED GROUPER
      • SEARED AHI TUNA STEAKS
    • VEGGIES >
      • CEDAR PLANKED GARLIC CHEDDAR TATERS
      • STUFFED PORTOBELLO MUSHROOMS
    • LEFTOVERS >
      • Baby Back Rib "Grilled" Cheese
      • BRISKET CHILI
      • POT PIE
  • PICTURES
    • EGGTOBERFEST 2015
    • EGGTOBERFEST 2014
    • EGGTOBERFEST 2016
    • #BGEnation WALL OF FAME
    • EGGTOBERFEST 2013
    • EGGTOBERFEST 2014
    • PENSACOLA EGGFEST 2014
    • PENSACOLA EGGFEST 2015
    • RANDOM COOKS
    • SUNSHINE STATE EGGFEST 2015
    • TABLE UPGRADE
    • VIEWER PICS
  • TIPS
    • ASSEMBLY MANUALS
    • BROKEN PLATE SETTER
    • CLEANING A DAISY WHEEL
    • HELP!! ME EGG IS FROZEN SHUT!
    • RAISE THE WATER PAN
    • REPLACING A GASKET
    • REMOVING CARBON BUILDUP
    • RENEW THE SHINE
    • TEMPERATURE CONTROL
    • TIGHTEN YOUR BANDS
    • THE MISSING BIG GREEN EGG MANUAL
  • FAQs
  • STORE

REVERSE SEAR RIBEYE


BBQFOOD4U shows my technique here:
The thought behind the reverse sear is pretty simple. When you exercise without warming your muscles, your muscles tend to tighten up. When a steak hits a 700+degree grill, it does the same. It tightens up and becomes somewhat tough. Well…steaks are muscles! Why wouldn't you warm them up before getting extreme? This technique is pretty simple.  Here is my technique:



***Starting off with a good, thick steak is extremely important!!!***






Big Green Egg Setup: 
       Set up your Big Green Egg for indirect cooking with the plate setter legs in the up position and the grate sitting on top of the legs. Set temp at 250degrees. You may add smoking chips in you so desire.



Steak Preparation: 


Brush the entire steak with canola oil and season to taste. Allow steak to reach room temperature. Here I used Meat Church BBQ's Holy Cow rub.
(as seen on BBQ Pitmasters)




Cooking Process: 


Once your Big Green Egg reaches 250, you are ready to start cooking. Put the steaks directly on the grate. Use some type of temperature probe (i.e.: iGrill, Thermopen, Maverick, etc.) to monitor your internal temp. Keep in mind that you still have to sear the steaks; pull them off approx. 10 degrees less than your desired doneness.
Picture

Once your steaks have reached your desired internal temperature (10deg < desired doneness) remove the steaks from the Big Green Egg. Remove the plate setter and set the Big Green Egg up for direct grilling and increase the Big Green Egg’s temperature to 650-675degrees. Once this temperature is achieved you will be ready to “sear”. Place steaks directly over the flame. (Remember to burp!!) Sear for 60 seconds on each side with the lid closed. TIMING IS CRITICAL when you are cooking at such an extreme heat! Once you have finished searing the second side, remove steaks and cover with foil. Allow your steaks to rest for approx. 10 minutes.
Picture
Picture
I added a finishing butter that contained butter, chives,garlic and salt & pepper.
Picture
Picture




ENJOY!!!
Picture
Picture
Picture
Picture
     
craigtabor@gmail.com
Copyright ©2019 Craig Tabor, Inc., All Rights Reserved