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Ribeye - Reverse Sear

This was probably my best steak cook to date. Prime grade eye of ribeye from Costco. Simple salt and pepper, reverse seared at 250 until 120 internal.

Pulled and rested for 10 minutes while the Egg came up to 550. Then seared for 1 minute per side and pulled. Fork tender. 


Comments

  • tenpenny_05tenpenny_05 Posts: 240
    Looks great! When I reverse sear I only go to 110 degrees before searing and usually gets up to 120 by the time it rests and gets seared. Great results every time!
    Kansas City, Kansas
    Second hand Medium BGE, Second hand Black Kamado Joe Classic, Second hand Weber Kettle, Second hand Weber Smokey Mountain
  • Looks good.
    Wimberley,TX
    X-Large,Large, Medium and Small
    17" and 28" Blackstones
  • nolan8vnolan8v Posts: 373
    Looks delicious.

    Question: How often did you flip the steak over before it reached your desired temperature.
    "You can live in any city in America, but New Orleans is the only city that lives in you."
    Chris Rose 

  • gonepostalgonepostal Posts: 351
    Looks phenomenal!
    Wetumpka, Alabama
    LBGE and MM
  • FrostyEggFrostyEgg Posts: 229
    nolan8v said:
    Looks delicious.

    Question: How often did you flip the steak over before it reached your desired temperature.
    During the "roast" or actual sear? When it's initially coming up to temp it doesn't get flipped. I don't see a reason for it. During the sear, it just goes for 1 min a side and I pull it.
  • nolan8vnolan8v Posts: 373
    During the roast.
    "You can live in any city in America, but New Orleans is the only city that lives in you."
    Chris Rose 

  • FrostyEggFrostyEgg Posts: 229
    The no, I don't flip it at all. I run it raised indirect at 250 so the heat is consistent on all sides.
  • nolan8vnolan8v Posts: 373
    That's good to know. I'll try it this weekend.

    Thanks!
    "You can live in any city in America, but New Orleans is the only city that lives in you."
    Chris Rose 

  • FrostyEggFrostyEgg Posts: 229
    Be sure to take pics and post your cook!
  • onedbguruonedbguru Posts: 1,611
    SV'ed a ribeye to 129, seared at 500°F for ~1.5m/side. DANG GOOD!!
  • KennyLeeKennyLee Posts: 805
    edited May 11
    Awesome cook....the only way I do steaks now.  But I usually go to 115*, then two minutes a side for filets.  Only downside is having to reconfigure mid cook, but not a big deal and well worth it. 

    LBGE

    Cedar table w/granite top

    Ceramic Grillworks two-tier swing rack

    Perpetual cooler of ice-cold beer

  • mcypert09mcypert09 Posts: 23
    Perfecto

    Oshkosh, WI (home) and Kangaroo Lake - Door County, WI (cottage)

    Tasting and brewing beer; cooking outside year around (even in Frozen Tundra temperatures); and living the life is better at the lake style.  Go Pack Go & Life is good...

     

     

  • bgebrentbgebrent Posts: 17,481
    nice.
    Sandy Springs & Dawsonville Ga
  • thetrimthetrim Posts: 6,801
    Knocked it outta the park!  Great job!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
  • Sweet100sSweet100s Posts: 425
    Hey Frosty, did you happen to take final temp post sear?   

    Your  pic is my fave doneness. 

    Still pink, but done enough to separate the muscle striations.  So no overly squishy-ness.

  • Brisket_FanaticBrisket_Fanatic Posts: 2,693
    NICE!

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe

  • lousubcaplousubcap Posts: 17,965
    Don't know how this evaded me...Great money shot right there, and fork placement for the win.  Congrats.  
    BTW- If you want to speed up the process, once finished with the low temp cook, open the dome and full open the lower vent, pull the guts and get a nice bed of hot lava going-then caveman sear for the finish.  Much faster than waiting around for a specific high heat sear temp on the dome.  Just gotta have some long tongs and a quick read thermo-no more than around 45 secs /side as this process is all about the crust.  FWIW-  
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • bluebird66bluebird66 Posts: 2,171
    Very nice!
    Large Egg with adjustable rig, Kick Ash Basket and various Weber's
    Floyd Va

  • cssmd27cssmd27 Posts: 286
    KennyLee said:
    Awesome cook....the only way I do steaks now.  But I usually go to 115*, then two minutes a side for filets.  Only downside is having to reconfigure mid cook, but not a big deal and well worth it. 
    Easy solution is to use your oven for the first part.  I've done it both ways, and the egg adds very little to the warm up IMO and you have much easier and better control in an oven on a wire rack with a pan underneath.

    This technique wins hands down over SV IMO.  But, I when my meat is vacuum sealed, I do use my SV to fully bring the meat up to warm room temperature, but I'm not sure that's entirely necessary.  It's just easy, especially if they are frozen.
    Dallas (University Park), Texas
  • FrostyEggFrostyEgg Posts: 229
    lousubcap said:
    Don't know how this evaded me...Great money shot right there, and fork placement for the win.  Congrats.  
    BTW- If you want to speed up the process, once finished with the low temp cook, open the dome and full open the lower vent, pull the guts and get a nice bed of hot lava going-then caveman sear for the finish.  Much faster than waiting around for a specific high heat sear temp on the dome.  Just gotta have some long tongs and a quick read thermo-no more than around 45 secs /side as this process is all about the crust.  FWIW-  
    Caveman style is on my list for sure. 
  • TerrebanditTerrebandit Posts: 1,748
    I do mine indirect to about 100-105, let it rest, and then sear longer to get a better crust. 
    Dave - Austin, TX
  • 1voyager1voyager Posts: 450
    edited May 12
    That looks amazing. Did you let it rest after you seared also?
    Somewhere in Colorado
    LBGE, PGS A40 Gasser and too much Griswold cast iron cookware.
  • stv8rstv8r Posts: 724
    Reverse sear is my go to method now.....really improved my steak game
  • stv8rstv8r Posts: 724
    1voyager said:
    That looks amazing. Did you let it rest after you seared also?
    always let it rest...
  • lentsboy007lentsboy007 Posts: 80
    About How long does it take to get a 1 inch steak to an internal of 120 at 250 degrees indirect ? Gonna try this tonight 
  • lousubcaplousubcap Posts: 17,965
    Trust your indications.  I have never timed it as the opening temperature of the protein is a big factor.  I would say around 30-45 mins (if straight from the fridge) but hopefully those who have the timing data will be along.  FWIW-
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • R2Egg2QR2Egg2Q Posts: 2,122
    @lentsboy007 - For reference, I just cooked a 1 1/4”-1 3/8” thick ribeye weighing 1.5+ lbs and it took about 50 mins to get to 118 internal.  It went from fridge to sitting at room temp for only about 10-15  minutes before it went into the Egg and cooked in the 250-265 range.  

    Very nice cook FrostyEgg!
    XL, Large, Small, Mini Eggs, Humphrey's Weekender, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 18.5" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

    Bay Area, CA
  • JohnEggGioJohnEggGio Posts: 518
    I did the same cook with the same steaks Friday night.  For the low/slow part I raised the grid to the felt line, but during that part of the cook I had a 13” CI grid already in place, just above the coals.  All I had to do was pull the woo and standard grid.




    Maryland, 1 LBGE
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