The quest to make the perfect steak on the Big Green Egg.
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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 Brussels 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 Brussels 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 Brussels 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.
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.
Place on 300 degree grill with plate setter in
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: