Sunday, November 3, 2013

The Perfect Steak on the Big Green Egg - Reverse Sear Update

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.

This update includes an entirely new method -- reverse sear, which really helps perfect the steak, and it consistently delivers a perfectly cooked steak. Read the parts in red for the updated method and check out the parts in black for previous attempts.


The Perfect Steak

Latest and greatest method - Reverse Sear

Old method photo


I Googled "perfect steak on the Big Green Egg" and found this post on the Big Green Egg's website. I followed it to the letter. I also received a little advice from none other than Kevin Rathbun (well known Atlanta chef) thanks to a day I spent cooking with Kevin at his restaurant for my birthday. I highly recommend this special cooking experience.

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.

I have continued to research a better method to cook a rare and medium rare steak on the Egg by cooking with temperature and not time so that we could get a more consistent steak regardless of the thickness or cut. We think we have discovered a better method called the reverse sear.


Gather the ingredients:

Get a great cut of steak - Go to the counter and order it from the butcher, don't get a prepackaged cut. We chose a NY Strip. Make sure you get a 1.5" to 2" thick cut.

Our updated steaks were filet mignon purchased at Whole Foods.

Brussel Sprouts
Olive oil
Black pepper

We are going to heat the Egg to 650 degrees and use the cast iron grate so we can get great grill marks. Cook the steak for 2 minutes and then flip and cook for another 2 minutes.  Then shut the Egg completely down and let the steak cook for an additional 3 minutes before pulling it off and letting it rest for at least 5 minutes.

During the Egg heating time we are going to use a black skillet to cook the brussel sprouts. Simply a little olive oil and salt and pepper.

Reverse Sear Method: Get the BGE to 300 degrees. 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 (for rare we want the center to get to 125). It takes about 5-10 minutes depending on the steak size. 

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 for rare.

After getting the steak to 100 degrees, pull it 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. 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.


First, hydration is important.

Updated photo with salted and peppered Filet Mignon

Then trim the meat. We usually end up buying one big steak and then cutting it in half so we have a serving size that is a little bigger than the palm of your hand. I trim off some of the excess fat because the cook is going to be very quick and the fat won't have a chance to render off.

Add salt, black pepper and cayenne pepper. - be careful - Just a dash of cayenne will do.
The steak should be close to room temperature before you put it on the grill.

In the mean time, go ahead and toss the brussel sprouts in oil with salt and pepper
and get them on the grill. Give the skillet a little time on the grill to heat
 up before putting the sprouts on.

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.

Updated - place on 300 degree grill with plate setter in

Updated - 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.

On the grill 2 minutes...

650 degrees.

After 2 minutes flip the steaks and cook for 2 minutes more.

Then close the grill down and let steaks hang out there for 3 minutes more.

Pull the steak off and let them rest for 5 minutes.

Slice and serve.

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.


Ok, so the steak wasn't so great. I have identified two problems:

  1. If you look closely, the steak is probably medium well done. I didn't notice at the time but the directions on the guide recommend a 1.5" to 2" steak and mine was more like 1" thick, so that resulted in a medium well to well done steak, I prefer medium rare at the most. It probably would have been perfect if my steak was as thick as the recipe called for. I will do that next time.
  2. Also, I prefer the filet mignon cut. The steak we had was fine, but for me, I like the soft texture and taste of the fillet. There is no substitute for that cut. Suck it up and get the good stuff.
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, I suggest the thermometer and knives below:

So apparently Thermoworks doesn't sell through Amazon anymore. You must buy direct. Still the thermometer to have. Go 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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