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.

First reverse sear

Went ahead with my plans for my first reverse sear.  I've had the egg for two weeks and can't get enough.  Thanks for all the tips all of you guys have given me on this.  I'll never have to go to a high end steak house to get an amazing steak ever again.  Thanks again!
300* indirect to 120* IT-went to direct and cranked her up to 650* for 60 sec on each side. 
Charleston, SC


  • tndawgtndawg Posts: 12
    That looks awesome. I plan to try my first reverse sear for NYE. Did you foil or cover the steaks while resting them?
  • DMWDMW Posts: 12,506
    Reverse sear FTW!
    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 - WSJ - BS 17" Griddle - XXL BGE - Akron Jr - BS SS36" Griddle
  • ZumaZuma Posts: 49
    To me the "reverse sear" is the only way to go.   My wife likes her meat done and I like a little red to it.   So, I tried the "reverse sear" and she absolutely loves it.   She can now handle a little bit of red meat now.  The BGE is an amazing smoker/grill isn't it?   Good luck and enjoy.
Sign In or Register to comment.
Click here for Forum Use Guidelines.