Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Gimme the Lowdown on Reverse Sear

Plano_JJPlano_JJ Posts: 448
edited December 2012 in Beef
I have 2 big beautiful sirloin steaks that I am going to cook tonight. Never tried reverse searing. These things are about 2lbs each. So what do I do, cook them around 350 then sear them at the end around 700 deg? Is that how it works? I will try and put some pics up when I get them out tonight.

Comments

  • lousubcaplousubcap Posts: 6,897

    check out this link and the XERT steak method.  BTW his main site is a wealth of ceramic cooker knowledge!

    http://www.nakedwhiz.com/recipes2.htm#beef Enjoy!

    Louisville   L & S BGEs 
  • SkiddymarkerSkiddymarker Posts: 7,193
    edited December 2012
    The Whiz technique works, every time I try it I get it a little overdone, not his technique, just my own stupidity. 
    On baseball cuts I tried the standing rib roast technique and found it to work better for me. 
    Put my CI grid on the fire ring, some tile spacers on the CI grid (makes it easier to get a hold of the setter to get it out later), then setter legs up, then SS grid. No drip pan needed. Egg at 250-275. Drop on the steaks. When the internal is 115-120, pull the steaks (usually 20-30 minutes), the SS grid and the setter - The CI grid is fairly hot anyway, but open the egg to after burn, about 3-5 minutes. Drop the steaks on maybe 1-2 minutes a side. Carve and slice like the Whiz says. 
    The gentle heat seems to let the smoke hit the meat more and any seasoning seems more intense. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • I cooked a 15 and a half pound prime rib on the egg this Xmas eve and it was a piece of cake to reverse sear, which I had never done before.  After rubbing with the spices I wanted, I brought the egg to 250 degrees and placed the PS in with a tub full of broth to catch the juices.  It went for about 2 or so hours being sure to check every hour and removed when the temp read around 110 - 115 degrees.  Removed PS and opened the vents and got egg to 400 degrees and seared for a few minutes on each side and removed and covered with foil tent.  This is the best way that I have done it and would do it again for sure.  Will try and post pics soon.
Sign In or Register to comment.