The “reverse sear” method sounds a lot more complicated then it is – when this first crossed my desk several years ago, I was hesitant to try it. After all the traditional methods had always cooked great steaks, so why risk a quality cut of meat on an unknown technique?
But thankfully I eventually gave it a whirl and basically never looked backed since. But that’s not to say that reverse searing is the only way I cook my steaks these days – I’ve simply learned to embrace the variety of ways a steak can be cooked and still produce amazing results.
So what is the reverse sear? It’s very simply – cooking your steak on low until rare/med rare temps are reached – then removing from the heat to rest while bringing your grill temperature up and then searing for the final finish. That’s it. No crazy techniques – and this can also be done in an oven *shudder* if needed.
The steak featured here is a Prime Dry Aged Boneless Ribeye that my hot wife got me as a present. Using this method of cooking combined with this high quality of a steak created one of the best steaks I’ve ever had in my life. Hands down – top 5 steak.
Reverse Searing on the BGE
- Complicated ingredients, huh?
- Egg setup: Target temp of 250 indirect with grid on plate setter. Make sure to let your egg run a while in order to burn off any odor from the lump
- Once you’ve hit 250 indirect, place your steak(s) on the grid – I use the iGrill2 to monitor the temp of my steaks when doing this method. This ensures that I nail the cook every time.
- Close your egg and watch your temp – should take 20-30 minutes to reach 120-125
- I pull the steaks at 120 – and while resting the temp will creep up to close to 130 (see pictures)
- Meanwhile, remove the plate setter from the egg, open the vents wide and crank it up to 11. Actually, get it close to 500-550.
- Once you’ve hit 550 (maybe 5-10 minutes tops) – burp your egg and throw the steak(s) back on.
- Sear briefly 1-2 minutes per side. I do 1 min per side twice in order to cross hatch – but you don’t have to.
- While searing 1 minute each side – watch your temperature gauge. Once it starts to move north again, pull the steaks when they hit 125.
- You don’t have to – but you can let the steaks rest again – the temp will go back to 130ish again in a few minutes.
- That’s it – server & enjoy!
Reverse Sear Photo Gallery