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

110C

then

250C

Ingredients

  • One nice big steak at least 1.5 inches thick

Method

  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.

Notes

Cooking Temperatures:

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

The Uk's largest repository of recipes designed for the Big Green Egg

Garlic Bread
Rotisserie Recipes
Vegetables
Vegetables
LetzQ Spit with pork
Pork
Apron
Beef
French trimmed rack of lamb
Lamb
Venison Wellington
Game and Poultry
Spatchcock Chicken
Chicken
Seafood
Fish and Seafood
Rasperry and almond cake
Desserts
Garlic Bread
Breads and Pizza
Seafood
Drinks

The UK's number 1 Big Green Egg cookery school

General class information

  • Group classes at our base just outside Cambridge.
  • Private classes where we come to you.
  • Focused purely on the Big Green Egg.
  • Hands on, you're cooking.
  • Established in 2015.

Group Class Details

Group classes

Private Class Details

Emma and Matt Willis

You can really help our small business by clicking on these links to take you to Amazon. Everything you then buy, for 24 hours after clicking the link, will lead to us getting a tiny referral fee, no matter what you buy. Use the link each time you shop.

Each purchase after clicking, will help with funding our live cooks, or having the time to answer the phone when you want some advice. It doesn't cost you a thing.

Big Green Egg

LetzQ

Big4Space

VLAZE

Delivita

 

0