Reverse Seared Steak on the BGE (Big Green Egg)
Every day is a good day to BGE
For many, the technique that I am about to describe is exactly the opposite on how you have been taught to prepare a steak. I was also taught to get the BBQ super hot, put a good sear on both sides of the steak, then remove it. Reduce the temperature, then return the steak to indirect heat until it is done. What I am about to describe, it the exact opposite.
I have two reasons when I would definitely recommend using reverse sear on a steak.
- If the steak has been frozen or is partially frozen
- If the steak is very thick
Throughout this post, I will refer to my BGE, but the same techniques can be performed on any kamado style grill. For those not familiar, it refers to any grill that is surrounded by ceramic or clay, with a fire box at the bottom and a method to control the airflow. My kamado style grill just happens to be manufactured by Big Green Egg.
Typically, I start all of my BGE cooks by lighting the BGE. For Steak, I prefer to season the steak first. Then light the grill. This gives the salt enough time to work it's magic with the protein structure of the meat. I like to season both sides with salt and pepper about an hour before I cook. Next, I insert the thermometer before I put the meat on the grill so that it forms a seal and the juices don't drip out when cooking. Last, I make sure that the surface of the steak is dry before I put it on the grill. (The salt will draw out moisture, I use a paper towel to wipe the moisture off)
The thermometer is set to warn me when the steak gets to 135° F (10 degrees below medium - Wife's Preference)
Notice, the internal temperature is only 59, it was in the freezer and I didn't give it enough time to thaw and get up to room temperature.
Now, it's time to light the BGE
At this point, I want indirect heat, so I have inserted the plate setter
I let the egg get up to 300° then I put the steaks on
Now, it's time to sit back and relax. By setting the inlet panel at the bottom and the daisy wheel on top, the temperature can be controlled within about 10 degrees.
When the steaks are 10 degrees below the doneness you want, take them off the egg, cover them with tinfoil and let them rest.
The internal temp will typically rise by 10 degrees while resting.
While the steak rests, remove the plate setter, open all the vents and let the egg get up to 600°
I use welding gloves when the temperature are this hot. Especially when moving the plate setter
One minute per side. The internal temp should be exactly where you want it.
Since the steaks rested earlier, you can immediately pull the steaks off the grill, then plate them. The juices will not "bleed" on the plate.
Try to remember, half of your plate should be vegetables.
You are really being scientific about it. Nothing like a well made steak. I seldom eat steaks, but when I do I go for high quality and then I eat them very rare (raw in the middle). Not much loss of juices that way :)
You hit the nail on the head - it's all about the moisture.
I'm being scientific now because my wife likes her steak medium. Similar to you, I can eat from tartare/blue rare and up as long as there's good flavour and moisture.
Using the BGE and the reverse sear, I've been able to cook a medium steak with all the moisture and flavour of a rare. I'm using the scientific approach (insert thermometer here) to maintain the flavour while getting to the doneness she likes.
Happy Wife = Happy Life.
P.S. I also have a tendency of cooking two steaks seperately so we each get our own doneness, but for that post, I happened to do both steaks the same.
Moisture is all important!
Do you think it will also work this way on the stove or only at a grill?
It looks delicious. I see that you have also prepared the stalks of the broccoli. They are nice, don't you think so!
This method should work in the oven for the roasting (below 300°) part. Then the stove (or broiler) for the final sear.
I enjoy broccoli stalks (Peeled slightly). My wife only likes the heads.
Thanks, I'm going to try it!
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STOPOMG i am soo hungry! I think i'm gonna try it to a stone grill... We don't have BGE in our country
Does the stone grill completely surround the meat?
no, but i could possibly make one by molding a claypot.
As long as you can keep the heat above and below the meat the same, you will have success. Remember, 300 or less until the meat is 10 degrees F below where you want it, then take it off and cover it to rest.
Crank up the heat, then sear each side for 1-2 minutes. Never fails.
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Love the reverse seer method you used. I'll must try it on day. Do you have a picture of the steak when it's cut?
I forgot that one :-(. We were too hungry.