Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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!

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

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.  
    If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots.

    In Durham, NC, where I'm kicking ass every day, even without a basket.  
  • GrillmagicGrillmagic Posts: 1,072
    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
  • GrillmagicGrillmagic Posts: 1,072
    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
Sign In or Register to comment.