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My First Reverse Sear

DMWDMW Posts: 9,258
Picked this up at Wegman's on the way home today. Will be attempting my first reverse sear on this 24oz ribeye. It's about 1.5" thick. I just lightly salted with kosher salt and will let rise to room temp while I get the egg ready. A little pepper before it goes on. Will post results.
My Facebook Page where I document my cooking
Morgantown, PA

XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser

Comments

  • Nice steak but I would go even thicker when possible. 2 inches is perfect in my view.
  • DMWDMW Posts: 9,258
    @jeroldharter I got the thickest one they had. I need to find a local custom butcher...
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser
  • henapplehenapple Posts: 15,574
    I make kroger cut me sone thick ones...
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • DMWDMW Posts: 9,258
    @henapple Good idea, was in a hurry today, next time will ask them to cut some for me. I threw a couple chunks of mesquite in as well.
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser
  • DMWDMW Posts: 9,258
    OK
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser
  • DMWDMW Posts: 9,258
    Just came off, time for a rest. Looks and smells incredible. Hope I can wait for the rest to finish...
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser
  • DMWDMW Posts: 9,258
    OK, reverse sear is awesome. A little on the rare side for the kiddos, but perfect for me. Next time i will take theirs to 125* IT before the sear I think.
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser
  • Looks like you did it right!
    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.  
  • BREWnQBREWnQ Posts: 213
    Looks great!

    Brewer, BBQer, Softballer, RCer, Father, HomeTheaterer, and trouble maker.
    Orange, CA
  • Beautiful steak man!

    Steve 

    Caledon, ON

     

  • texaswigtexaswig Posts: 1,681
    It doesn't get much better than that. Nice job.
    Scott
    Greenville ,Tx

    Xl bge with woo2 and ajustable rack
  • Solson005Solson005 Posts: 1,911
    Looks awesome, that is something I have yet to tackle myself. One of these days I will finally get around to it. 
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
  • DMWDMW Posts: 9,258
    @Solson005 Not sure I will ever order a steak when we go out again, don't recall ever having one that hit the spot like this.
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser
  • Solson005Solson005 Posts: 1,911
    edited September 2013
    That is part of my problem, steaks turn out so good at one temp I can't imagine them being any better using another method so I haven't tried it yet. 

    I will give it a shot soon.. probably
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
  • Chris_WangChris_Wang Posts: 1,253
    Nice

    Ball Ground, GA

    ATL Sports Homer

     

  • DMWDMW Posts: 9,258
    @Solson005 What is your go-to method?
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser
  • Solson005Solson005 Posts: 1,911
    450° to 500° sear a couple mins per side depending on the thickness. Sometimes I move it to the top of my CGW Swing rack to finish, then pull about 5° before my target temp. It is good enough that I don't head out to steakhouses unless someone else is picking up the bill and I usually think I could cook it better myself when I'm there. 
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
  • Great looking cook. First tried reverse sear to get a well done steak for SWMBO. the low and slow indirect part of the cook lets me toss her's on for 10-15 minutes before I put mine on. There is no chance of turning hers into charcoal as the heat is so gentle, hence she gets a well done steak without it being burnt. 
    Have never gone any other way since. 
    You nailed it. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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