Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Direct or indirect sear for prime rib

schmeetexschmeetex Posts: 69
edited 3:53AM in EggHead Forum
I cooked my first prime rib on the egg last weekend and loved it. Will try another soon. Still debating on initital sear or reverse sear...but have another question.

When you sear your prime rib,do you use direct or indirect heat?

Thanks,

SchmeeTex

Comments

  • vidalia1vidalia1 Posts: 7,092
    A sear is done direct.....
  • FidelFidel Posts: 10,172
    unless it's done in a cast iron skillet

    ;)
  • AZRPAZRP Posts: 10,116
    I get the Egg stable at 500, put the meat in indirect, set the vents for 350, and pull at 125 internal. It gets a perfect crust every time. -RP
  • vidalia1vidalia1 Posts: 7,092
    Yeppers.... :laugh:
  • stikestike Posts: 15,597
    ...that's how we use it here, and in 'grill land' in general. but you can sear a roast by putting it in a dry oven of high temperature, with no visible flame.

    browing of the sugars in fat, etc. that's why we sear, and you can do it in an oven too. but in BGE world, we generally mean direct over flame. hows that for being inspecific? hahaha

    that said... i find the way most folks hear sear a roast to be at odds with what they might actually be after. if it is black, it isn't seared, it's burnt. the point of searing is to brown it and carmelize sugars, brown the meat, etc. but many gung-ho grill warriors seem to like toasting a beautiful roast until it is black and gritty.

    steven convinced me to return to my simpler ways and just roast the thing at a steady lower temp. it'll brown, and not blacken. and the internal temp will be more stable when you yank it off the grill
    ed egli avea del cul fatto trombetta -Dante
  • fishlessmanfishlessman Posts: 22,874
    i cook them like azrp and go direct, if i was going reverse sear there may be a decision not to sear as it may look done after the initial roast, if i were to sear after the roast i would do it inderect over a pan (the fats already hot and dripping and i wouldnt want all that fat dripping on the ash all at once at the end of the cook). when they say sear on a big prime rib, they mean high roasting temps, no need to go over 500 degrees
  • 2Fategghead2Fategghead Posts: 9,623
    Great question. There is a lot of good information here. :)
  • Bobby-QBobby-Q Posts: 1,994
    That is still direct, just a different type of cooking.
  • Bobby-QBobby-Q Posts: 1,994
    You were influenced by Little Steven? I have some serious concerns now.

    :)
  • I can achieve a nice sear at 500 indirect on a rib roast. Probably takes longer than it would direct, but you just have to plan for it. I used thirdeye's method. Low and slow first, then take it off, crank the egg to 500 indirect, then throw it back on to get the sear. I think you just pull it off about 7 degrees earlier than your ideal temp.
  • finally a straight answer! thanks !..... rr
  • Happy Holidays Randy and Kim
    Do have a question. Been having trouble getting Large BGE up to mid 300s with plate setter in legs up lately. I tend to put it in when dome temp around 200-250 in cooler weather due to concern of cracking a cold PS!
    With ambient temps in the 30s and 40s, when should I put the PS feet up into BGE to reasonably expect a 500 dome and no PS cracks? Thanks ;)
Sign In or Register to comment.
Click here for Forum Use Guidelines.