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Reverse sear question

This is a general question, but for detail, I'm cooking ribeyes direct at 350 until 120IT.  I take the steaks off, crank it up to about 700 to do a reverse sear.  How long do you let it stabilize for the sear before putting the steaks back on? 

Thanks!
Los Angeles, CA

Comments

  • At that temp, I wouldn't think that it would matter.  The sear's going to be quick.  
    Sometimes nothing can be a real cool hand.

    Durham, NC
  • GrillmagicGrillmagic Posts: 356
    edited September 2013
    What temp are you going for a finished steak, here is what I did Sunday to two two inch steaks and they came out great, EVOO Salt, Pepper. Plate Setter in legs up drip pan dome at 250/260 until 108 and 110, I pulled them and tented them with foil and pulled the plate setter and cranked it up to 525/550 which took about 15 min them I put them back on for 1 min then crisscrossed for another then flipped them and I did the same and they came off at 130 and tented again which they climbed to 135were great.
  • Thanks John, that meant to say 600 degrees, but I would imagine same result.  I sear for about 90 secs a side.

    GrillMagic, I target 140 then rest for 5 mins so the final is 145.  I tried indirect for rib eye, but prefer direct with a reverse sear.  I need to try the crisscross sometime.  So once the egg hit 525/550 you put them on instantly?
    Los Angeles, CA
  • CeeGeeW said:
    Thanks John, that meant to say 600 degrees, but I would imagine same result.  I sear for about 90 secs a side.

    GrillMagic, I target 140 then rest for 5 mins so the final is 145.  I tried indirect for rib eye, but prefer direct with a reverse sear.  I need to try the crisscross sometime.  So once the egg hit 525/550 you put them on instantly?
    I do, I had a pretty good fire at 550. I have a XL and have also done them whit out the plate setter I just do a indirect with the coals on one side using the L Brackets from Ceramic Grill Store and then seared them on the other side they were also very good
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