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Get ready to turn up the heat as we dive into August. While there are only a few weeks left to perfect those tailgate recipes, summer isn’t over yet! Two things we’ll be making this month are Chile Rubbed Grilled Pork Chops and Bell Pepper Kabobs. Then, relax after a cookout with a cool dessert cooked on your EGG - Ice Cream Sandwiches! You can mix and match your favorite cookie flavors with ice cream flavors. Simple, yet delicious!

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My first reverse sear

My first try, just wanted to post for any feedback. New York strip, was delicious. I cooked 30 mins at 250, then seared on a CI griddle. Should I sear longer for a darker char next time?
Ninety feet between bases is perhaps as close as man has ever come to perfection." -- Red Smith
steak1.JPG 120.9K
steak2.JPG 121.9K

Comments

  • TexanOfTheNorthTexanOfTheNorth Posts: 3,610
    I'd eat just like that!
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • GATABITESGATABITES Posts: 1,102
    Everyone on here seems like their steaks medium/rare. I like my steak well done with a nice char.....
    XL BGE 
    Joe JR 
    Reisterstown, MD
  • cheech5001cheech5001 Posts: 102
    Those look pretty perfect to me!

    If you leave them on for a deeper char, you run the risk of overcooking at least the perimeter of the steak....
  • GQuizGQuiz Posts: 685
    Where did you put the place setter when you pulled it?

    XL BGE; Schertz TX by way of Stow OH. #egghead4life
  • pirates21pirates21 Posts: 67
    Where did you put the place setter when you pulled it?
    I took it off with oven mitts and put on a rod ( wrought) iron outdoor table I have. Why?
    Is that bad?
    Ninety feet between bases is perhaps as close as man has ever come to perfection." -- Red Smith
  • nolaeggheadnolaegghead Posts: 14,977
    Little Steven just throws his hot plate setter in a snowdrift.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • ChubbsChubbs Posts: 5,476
    Little Steven just throws his hot plate setter in a snowdrift.

    WTF.... where have you been brother???
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • TydfanTydfan Posts: 34
    Nothing wrong with that at all.  I usually just set mine off to the side on top of my raised grill extender until it cools down.  You may want to invest in a pair of high heat resistant gloves.  I grabbed mine with my oven mitts one time after a 400 indirect cook and just about didn't put it down quick enough.
  • nolaeggheadnolaegghead Posts: 14,977
    Been busy.  I found out I get a lot more done if I'm not spending all my time chatting about food...sadly, I couldn't stay away. ;)
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • GQuizGQuiz Posts: 685
    pirates21 said:

    Where did you put the place setter when you pulled it?
    I took it off with oven mitts and put on a rod ( wrought) iron outdoor table I have. Why?
    Is that bad?

    Nothing wrong. I've read about reverse sear and wondered where people put their place setters. Putting it on the extended grid is a great idea.
    Great to hear from NOLA again. Brings things back into balance.

    XL BGE; Schertz TX by way of Stow OH. #egghead4life
  • thetrimthetrim Posts: 1,137
    That looks amazing as is. Wouldn't change a thing
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14
    Tampa Bay, FL
  • pirates21pirates21 Posts: 67
    Thanks!!!!
    Ninety feet between bases is perhaps as close as man has ever come to perfection." -- Red Smith
  • ReldtiCDNReldtiCDN Posts: 142
    Little Steven just throws his hot plate setter in a snowdrift.
    I wouldn't think he would do that and have to wait for summer thaw to get it back.Eh
    Brampton, Ontario



  • I think those steaks look damn tasty.  However, if you really want some more char on the outside:  How hot was the Egg when you went back for the sear?  It might be less a function of time and more a function of getting that CI griddle flaming hot.

    I set up the CI grate, PS legs up, regular grate when I do a reverse sear.  Leaving the CI in the whole time gives me a shorter pre-heat time after I kick out the jams, since it's under the PS and therefore much, much hotter than the indirect grid temp up at the felt line.

    [Northern] Virginia is for [meat] lovers.
  • pirates21pirates21 Posts: 67
    Well, I was planning on letting the CI really get hot, but my wife informed me that I was "taking too long". I threatened divorce, but she was having none of it. So..dome temp was only 475. I'm sure the grill temp was much hotter, but I didn't want to melt my Maverick finding out. I guess I need to start earlier next time...yes, dear.
    Ninety feet between bases is perhaps as close as man has ever come to perfection." -- Red Smith
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