Ribeye Steak
Reverse searing steaks produces great results. I think they are superior to sous vide when it comes to flavor, especially when cooking indirectly with charcoal.

With Kenji’s reverse sear method as a (very detailed) guideline, here is what I do on the Green Egg:

  • Get the butcher to cut a steak at about 1 1/2 – 1 3/4 inches (most of the precut ones seem to be an inch or less, these tend to overcook before developing a good char)
  • Set up for an indirect cook and preheat to a relatively stable temperature between 200 – 250º
  • Put a thermometer in the center of the steak and place on the grate
  • Cook to 115º internal temperature (for medium rare, see Kenji’s guide for other temperatures), keep the dome temperature under 250º. This will take around 20 to 30 minutes.
  • When steak reaches desired temperature, remove steak and the plate setter. Put the grate back in the egg and get the dome temperature up to about 600º. Getting the egg to temperature might take 10 minutes or so.
  • Once the fire is blazing, cook the steak for 45 seconds on each side to develop a nice crust. Check the internal temperature, I’m looking for 125 – 130º (for medium rare)
  • Cut, if needed, and serve

This process take a bit more time than just grilling the steak, but it’s worth it.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

To respond on your own website, enter the URL of your response which should contain a link to this post's permalink URL. Your response will then appear (possibly after moderation) on this page. Want to update or remove your response? Update or delete your post and re-enter your post's URL again. (Learn More)