BGE reverse sear

[Truck4dog]

I just changed my steak cooking method.

I had been letting my steaks come to room temp while seasoning them, then searing at 600-650 degrees for 60 seconds per side, then resting them while cooling the grill to 350 to finish them.


A buddy ask if i had tried the reverse sear method. I was curious and ask for more details. the method is really pretty simple and makes sense. I start by seasoning as usual and allowing them to warm a bit (20-30 minutes) to room temp. At that time, the Egg is started and brought to 250.


The steaks are put on, and allowed to cook slow for 15 or so minutes depending on thickness. I usually check them with the tongs and pull them when they feel just above rare, then they are taken off, rested, and the grill is brought up to 600-650 and they are finished for 90 seconds per side. After they come off for the second time, I rest and plate them and enjoy!


I like mine medium rare, with a warm, pink center and this has produced excellent results. Enjoy!

 

[smthng]

I usually seer mine after cooking, but there are a few "gotchas" to watch out for, depending on your grill...

Must have a seasoned grill for them not to stick at the lower temps... if it's "clean" they won't release and you'll end up demolishing them trying to scrape them off the grill.
On the seer, the hotter the better... 600 is probably fine. I don't really know because I just crank mine up to really freaking hot, which is probably about 850. Just don't try to put them in early... if it's not hot enough, they either won't seer or they'll start cooking again and dry out.