Reverse Sear Ribeye

www.biggreencraig.com

Using this reversing searing technique will give you juicy, tender steak!

PREP TIME

30 Minutes

EGG TEMP

250°F/121°C

COOK TIME

30 Minutes

SERVINGS

1-4

CORE INGREDIENT

Beef

Ingredients

Your favorite steak rub
Canola Oil

Accessories

convEGGtor

The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...

See Accessory

Silicone Heat Resistant Grill Gloves

These grill gloves have Two-layer design. The first layer of silicone for moment heat & flame resist...

See Accessory

Instructions

Step 1

Set the EGG for indirect cooking with the convEGGtor at 250°F/121°C.

Step 2

Brush the entire steak with canola oil and season to taste. Allow steak to reach room temperature. (30 min)

Step 3

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.

Step 4

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".

Step 5

Place steaks directly over the flame. Sear for 60 seconds on each side with the lid closed.

Step 6

Allow the steak to rest for at least 10 minutes.

Step 7

Enjoy!

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