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 to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

First Reverse Sear

SmokingPiney
SmokingPiney Posts: 2,319
in EggHead Forum
I dug a couple of strips out of my freezer and tried a reverse sear for the first time. 250 indirect to an IT of 115. Pulled the plate setter and seared at 500 direct for about a minute and a half a side. I'll never cook a steak any other way now - they rocked a perfect medium rare.

The next time I do this, I think I'll take the Egg up to 600 for the sear to get a little more browning on them. 


Living the good life smoking and joking
· Share on FacebookShare on Twitter

Comments

  • johnmitchell
    johnmitchell Posts: 7,364
    Yes If I have steaks in the 2 inch thick category I only reverse sear, thinner ones I just flip..Yours look great and I am digging your handy table you got there.. ;)
    Greensboro North Carolina
    When in doubt Accelerate....
    · Share on FacebookShare on Twitter
  • SmokingPiney
    SmokingPiney Posts: 2,319
    Yeah...I really need a table for my Egg. The Weber does make a good landing zone for the hot plate setter.  :)
    Living the good life smoking and joking
    · Share on FacebookShare on Twitter
  • xiphoid007
    xiphoid007 Posts: 536
    Awesome @SmokingPiney those look great. 

    You gotta get the money shot sliced down the middle showing the medium rare goodness. Total food porn.

    To finish my reverse sear I use my looftlighter to get the coals raging, just leave the top up, and keep the steaks moving. You won't get grill marks, but the entire outside will get that mahogany glory that is incredible.

    Truly an amazing technique!
    Pittsburgh, PA - 1 LBGE
    · Share on FacebookShare on Twitter

Categories