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:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Reverse Sear
Smoke In The 'Nole
Posts: 22
Well, I finally got around to trying the reverse sear method on a couple of nice ribeyes.
I cooked them for about five minutes at 225 dome, then pulled them off and let the Egg get good and hot. Back on for another 90 seconds per side and I had some beautiful medium-rare steaks.
My mother-in-law said it was one of the best steaks she had ever had.
Things just keep getting better on the Egg!
I cooked them for about five minutes at 225 dome, then pulled them off and let the Egg get good and hot. Back on for another 90 seconds per side and I had some beautiful medium-rare steaks.
My mother-in-law said it was one of the best steaks she had ever had.
Things just keep getting better on the Egg!
Comments
-
I've had better luck using that method with ribeyes rather than the T-Rex. Every other cut I'll still T-Rex.
-
Try that with a Tri-tip or a 4 bone prime rib!!!
-
tach18k wrote:Try that with a Tri-tip or a 4 bone prime rib!!!
T, I have come to really like the reverse sear for steaks.
Can you provide details as to how you use reverse sear with, say, prime rib?
Thanks! -
Smoke In The 'Nole wrote:I cooked them for about five minutes at 225 dome
S, Sounds just right!
I prefer to do the first heat in the oven then the follow up sear in the BGE.
How important do you (or anyone) think it is to do the first heat in the BGE rather than an oven? -
I did a reverse sear on my 1st Prime Rib. Followed third eye's recipe, BGE @250-275, indirect w/platesetter for 3-3.5 hrs, tempted to 112, then rested for approx 20 mins while fire got hot with CI grill. Seared till internal temp got to 125 for rare/med rare. Here is the link i posted from last weekends cook.
http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=55&func=view&catid=1&id=518068 -
if you like the hint of smoke from the charcoal, very important. i figure it's lit anyway.ed egli avea del cul fatto trombetta -Dante
-
I've not done a reverse sear yet. That being said, I don't think I'd go through the process of firing the egg up to sear temps just for a 3 min sear. :huh:
-
My thinking was that it was not a good idea to have the meat just resting after the first cook until the BGE got stabilized at searing temperature.
Is there in fact nothing wrong with allowing the meat to rest for this time interval until the BGE comes to temperature? -
why would there be? you could leave it out for four hours before you'd need to be concerned... even then, any bacteria on it were killed initially anyway.ed egli avea del cul fatto trombetta -Dante
-
stike wrote:why would there be? you could leave it out for four hours before you'd need to be concerned... even then, any bacteria on it were killed initially anyway.
S, I wasn't worried about bacteria.
It just seemed unwise to leave the meat at rest between cooks.
However, I am easily persuaded. I guess next time I'll use the BGE for both cooks.
I'm still sold on reverse searing. -
what would be "unwise" if not bacteria?
anyway, if your egg is roasting slow at 250, i'd bet you couldn't open the vents, go make a beverage, and be back before it was 700. going from 250 to 700 is a lot different than 700 to 250.
>>>editeded egli avea del cul fatto trombetta -Dante -
SWOkla-Jerry wrote:I did a reverse sear on my 1st Prime Rib. Followed third eye's recipe, BGE @250-275, indirect w/platesetter for 3-3.5 hrs,
Jerry,
How difficult was it removing the plate setter after the first cooking stage so the searing stage could begin? -
Not a prob, wrapped rib in foil, then removed platesetter, had a cast iron grill under PS, temp was up over 500 degrees in a few minutes. Seared on all 4 sides about 2 mins per. Rib came out perfect, rare like I like it. Had to throw the kids portion back on grill to cook a little longer...lol.
-
SWOkla-Jerry wrote:Not a prob, wrapped rib in foil, then removed platesetter, had a cast iron grill under PS,
Jerry, Sorry but I still don't quite understand.
Why did you have the prime rib wrapped in foil?
Are you saying that you somehow had the plate setter on top of the grate?
Thanks! -
Peter,
I think that he is saying that he wrapped the rib in foil to help it stay warm while the egg was coming up to searing temps. 'Course I could be wrong... -
Also, yes I would assume that he had a CI grid on a spider under the PS so that it would already be good and hot when he got ready to sear. Again, I could be wrong, but it makes sense to me :laugh:
-
Peter,
Sorry I it took so long to respond, but I've been at the Coop Party in Houston and have been out of pocket. I just wrapped the prime rib in foil to rest while I brought up the egg to searing temp. Then I put the meat on and seared hell out of it. It turned out perfect for me, had to reheat for the kids, cause was not done enuff for there little pinhead taste buds....lol
Categories
- All Categories
- 182.6K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 162 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 174 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum