REVERSE SEAR RIBEYE |
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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.
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.
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.
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.
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I added a finishing butter that contained butter, chives,garlic and salt & pepper.
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ENJOY!!!
