Using this reversing searing technique will give you juicy, tender steak!
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Set the EGG for indirect cooking with the convEGGtor at 250°F/121°C.
Brush the entire steak with canola oil and season to taste. Allow steak to reach room temperature. (30 min)
Put the steaks directly on the grate. Use thermometer to monitor your internal temp. Pull the steak off 10°F/-12°C short of your desired doneness.
Once your steaks have reached your desired internal temperature (10deg < desired doneness) remove the steaks from the Big Green Egg. Remove the convEGGtor with the Pit Mitt and set the Big Green Egg up for direct grilling and increase the Big Green Egg's temperature to 650°F/343°C. Once this temperature is achieved you will be ready to "sear".
Place steaks directly over the flame. Sear for 60 seconds on each side with the lid closed.
Allow the steak to rest for at least 10 minutes.
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