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Reverse Sear Steak ?

I have read on here about people starting out indirect at 350 and then cranking it up to 700 degrees direct. About how long for each process. I will use a therm but didn't want to open up the egg too much.


  • henapplehenapple Posts: 15,623
    I'll even go as low as 300 and then remove PS and let it roll. Time is going to vary on type and thickness of cut. I just kinda wing it. If I err I try to on the under done side. You can always toss them back on.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • Plano_JJPlano_JJ Posts: 448
    Well, learn from me because I overcooked mine last night. Watch for my post
  • On 1" steaks I usually target for 250-275 grid for the indirect portion of the cook. Pull at thermapen temp of 115-120 max. 

    Than sear. 
    Delta B.C. - Move over coffee, this is job for alcohol!
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