Reverse Seared Steak
So what’s a reverse sear? You may have noticed your Big Green Egg is superb at getting hot, but takes a bit of time to cool down. Traditionally, thick steaks would be cooked in a skillet on a hob, then moved to the oven to finish. Chefs will tell you this is to 'seal in the juices', which is utter nonsense. The sear is to caramelise the outside of the steak, forming a crust, and this is called the Maillard reaction. The steak is then moved into the oven to cook more gently.With a ceramic grill like the Big Green Egg, we can reverse the whole process, achieving the same results: a perfectly cooked steak. Hence, the process is called a reverse sear. You only need to do this when you have thicker steaks, where you want to cook the middle, but not overcook the outside of the steak. So this is ideally suited to steaks over 1 inch thick.
Ingredients
Equipment
Grill Temperature
then
Surfaces
Method
- Light your EGG and set it up for indirect cooking at 110C.
- Salt your steak liberally
- Place your steak on to the stainless grid and if possible use a wireless meat thermometer to continuously measure the temperature of the middle of your steak.
- Take the steak off when it reaches 5C less than the temp you want to ideally get it to reach for your preferred cook.
- Wrap it in foil and set aside to rest.
- 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.
- 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.
- Now rest your steak in foil for at least 10 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 when done:Rare - 52CMedium Rare - 57CMedium - 63CMedium Well - 68CWell Done - 74C
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