Sunday, November 3, 2013

The Perfect Steak on the Big Green Egg - Reverse Sear

Let us gather around the Big Green Egg for the culinary equivalent to standing in front of Mount Rushmore while singing the Star Spangled Banner on the 4th of July. This is The United States of America. This is steak my friends on the backyard grill.

The quest to make the perfect steak on the Big Green Egg.

CHECK OUT OUR OTHER STEAK COOK


The Perfect Steak - Reverse Sear




Research:

As part of this post we are also going to include the side dish we made with the steak, grilled brussel sprouts, because it is simple and delicious and you should be making it.

To cook the perfect rare or medium rare steak on the Egg we must cook by temperature not time so that we can get a more consistent steak regardless of the thickness or cut. 

As it reaches your target temperature, you need to be able to read the steak by firmness and to also pay attention to the residual heat that will continue to cook your steak after you remove it from the egg.

Plan:

Gather the ingredients:

Our steaks are filet mignon purchased at Whole Foods, I would recommend getting USDA Prime grade if you can find it.

Brussel Sprouts
Olive oil
Black pepper
Salt

After cooking the steak we will use the egg's residual heat to cook our brussel sprouts in a black skillet with a little olive oil and salt.

To cook a reverse sear, we will heat the BGE to 300 degrees - let it settle so that it burns clean. Place the seasoned room temperature steaks on the grill with the plate setter in. Cook the steaks until the internal steak temperature is 100 degrees. It takes about 5-10 minutes depending on the steak size but time doesn't matter. Temperature does. 

In order for us to get the ultimate goal of a center to 125 our initial cook is only to impart smoke and to raise the internal temperature to 100 degrees so that when we sear, the steak temperature will increase to the 125 degrees that we want.

After the steaks reach 100 degrees at the coldest point, pull them off the Egg and set to the side. Pull out the plate setter and run the grill up to 600 degrees. Then return the meat to the grill and cook each side for 1 minute or so. Also, check the "feel" of the steak. A raw steak feels like a gelatin and the more done it gets the more firm it gets. When you feel that the steak is soft but not gelatin, it has cooked from raw to rare.

Execution:



First, hydration is important.



Salted and peppered Filet Mignon - you will also want to add olive oil (not EVOO) to add a little fat because it is a filet cut and maybe a dash of cayenne




Toss the brussel sprouts in oil with salt and pepper
and get them on the grill. Give the skillet time on the grill to heat
 up before putting the sprouts on because you want to get a crunchy sear



Don't be afraid to let them get a good char. 
It is the char that gives them the sweetness you want.



That is what you are looking for, delicious.

Ok real quick, let's cook the steak.


Place on 300 degree grill with plate setter in



Pull off when center gets to 100 degrees




Then return onto the 600 degree grill to sear the outside of the steak. 1 minute each side or until it starts to slightly firm up.


A great finish for the day.

Go ahead and click on this image to get the full size. Take a close look then go light your Egg.

No slicing necessary when your cut is great and the steak is rare or medium rare. Melt in your mouth delicious.




Verdict:

Use the reverse sear method for the perfect steak. It seems to us to be a better and more repeatable method to get our steaks to rare and not overcooked.

We would love it if you would drop us a note and let us know how your cook went in the comment section. We are always looking for suggestions and improvements! We have opened up the comments so that anyone can post now, so please do. I'll try not to delete anything unless it is spam or stabs me in the heart.


We've since learned that the below thermostat (see link below) is the gold standard for quick and accurate meat temp. Get it. Also, check out our post on cooking turkey breast for all the trouble we have had with thermometers that aren't accurate enough.

Please help support our site, buy something you like on Amazon. Simply click through the links below and though you can pick anything once you click through the link, I suggest the knives below:


So apparently Thermoworks doesn't sell through Amazon anymore. You must buy direct. Still the thermometer to haveGo here and order direct. 

Aaron Franklin's Favorite trimming knife:

Dexter-Russell (S131F-6PCP) - 6" Boning Knife - Sani-Safe Series

Aaron Franklin's Favorite Brisket cutting/serving knife:

Sani-Safe S140-12SC-PCP 12" Scalloped Roast Slicer


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