Reverse Seared Steak

So what’s a reverse sear? Unlike most recipes that would tell you to sear the outside of your meat and then cook it in the oven, this technique cooks slowly first and then sears the outside. That’s why it is ideally suited to your EGG which is easier to heat up than cool down. It also guarentees you get a perfect cook, rare all the way through is the way I like it.


It should be used on thicker pieces of meat, those more than 1.5 inches thick. 

Cooking surfaces

Stainless Steel Grid
Plate Setter

BBQ Temperature





  • One nice big steak at least 1.5 inches thick


  1. Light your EGG and set it up for indirect cooking at 110C.
  2. Salt your steak liberally
  3. Place your steakonto the stainless grid and if possible use a wireless meat thermometer to continuously measure the temperature of the middle of your steak.
  4. Take the steak off when it reaches 5C less than the temp you want to ideally get it to reach for your preferred cook. 
  5. Wrap it in foil and set aside to rest.
  6. Set your EGG to direct cooking, ideally with a cast iron grid or a cast iron pan or plancha. Raise the temperature to 250-300C.
  7. When the EGG is up to temperature unwrap your steak and sear for no longer than 2 minutes a side to get a nice crust.
  8. Now rest your Picanha in foil for at least 5 minutes (15 is better).

Slice thin strips of the steak and serve with a little horseradish sauce and whatever else you want with it.


Cooking Temperatures:

  • Rare – 52C
  • Medium Rare – 57C
  • Medium – 63C
  • Medium Well – 68C
  • Well Done – 74C

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