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RE: Reverse Seared Steak on the BGE (Big Green Egg)
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!