Skip to content
  • Register
    • 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

    Reverse sear - first attempt (w/pics)

    Posts: 1,127
    in EggHead Forum
    default method 700 degrees is 45/45 rotated, flip and repeat followed by cool off and finish at 350 for 3min per side. 

    After reading so much about the reverse sear grabbed some rib steaks and decided to give it a try. 



    Still not sold that it’s better
    · Share on FacebookShare on Twitter

    Welcome!

    It looks like you're new here. Sign in or register to get started.
    Sign In
    Register

    Comments

    • Posts: 2,319
      Looks done just like I like them.  :)

      I've found that reverse sear works best for thicker cuts over an inch. You can do it with slightly thinner cuts, but you need to be on your toes when searing to avoid overcooking. 
      Living the good life smoking and joking
      · Share on FacebookShare on Twitter
    • Posts: 308
      Ideally RS works best with cuts 1 1/2 - 2”. I wouldn’t bother with diet steaks,
      Highland, MI

      L BGE, Primo, and a KJ Jr
      · Share on FacebookShare on Twitter
    • Posts: 2,654
      Looks PERFECT -- GREAT JOB!
      · Share on FacebookShare on Twitter
    • Posts: 3,901
      There’s definitely more than one way to skin a cat
      “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
      Coach Finstock Teen Wolf
      · Share on FacebookShare on Twitter
    • Posts: 34,995
      However you get to the finish-line with a crust you like works.  I'm with the reverse sear on anything greater than 1 1/2" camp.  Thinner than that I just go hot and fast with frequent flips to hit the target temp.  FWIW-
      Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
      · Share on FacebookShare on Twitter
    • Posts: 3,870
      Steak looks great. Reverse sear is my method with thicker cuts.

      @unoriginalusername I've not tried, but how do you go from 700 to 350 degrees?
      Stillwater, MN
      · Share on FacebookShare on Twitter
    • Posts: 2,814
      Going from a high heat sear down to a lower temp extended cook at the end is not standard reverse sear methodology. 
      Southeast Florida - LBGE
      In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
       
      · Share on FacebookShare on Twitter
    • Posts: 1,127
      StillH2OEgger said:
      Steak looks great. Reverse sear is my method with thicker cuts.

      @unoriginalusername I've not tried, but how do you go from 700 to 350 degrees?

      Thanks. It takes the egg about 30 min with a few burps along the way to get the heat down. More often than not i settle for 400 as i get impatient looking at the steaks. 

      Time wise it was not that different as for this RS I did about 25min at 225 to get the IT up to 115 before pulling and cranking the heat. 
      · Share on FacebookShare on Twitter
    • Posts: 4,304
      For steaks like that I would just do the sear from room temperature and eat. Reverse sear is great for larger pieces of steak, beautiful on a sirloin roast.
      · Share on FacebookShare on Twitter
    • Posts: 177
      Reverse sear works far better if you can smoke a lower temps than 225.  I do 150 ish on the pellet pooper, then sear over charcoal, gas or just CI on the stove, depending on weather.  The long smoke amps up the flavor far better than a shorter smoke and leaves the interior much like sous vide, uniform color throughout.
      · Share on FacebookShare on Twitter

    Welcome!

    It looks like you're new here. Sign in or register to get started.
    Sign In
    Register

    Welcome!

    It looks like you're new here. Sign in or register to get started.
    Sign In
    Register

    Quick Links

    Categories