How do you reverse sear a steak on the Big Green Egg?
How to reverse Sear? The reverse sear is one of the most popular ways to grill a steak on the Big Green Egg, and my personal favorite. The key to the Reverse Sear is to start low and slow. It is much easier to raise the temp on the BGE than lower the temp. Ideally, the dome temp for a reverse sear is 250. However, I've had good success with the temp as low as 225 and as high as 300. 

Fill your BGE up with your favorite lump charcoal up to the fire ring , light the fire and let it burn for about 9 minutes. Stir the coals so that the lit coals mix with unlit coals for an even cook.I prefer to cook my steak without adding wood chips as I don't want to overpower the meat...but if I were going to add chips I prefer post oak. Put the plate setter in with the legs up. Close the top and open the bottom vent and top vent with the opening about the size of a quarter. With the plate setter in, give it about 30 minutes to heat up the plate setter and stabilize at 250.

Now that the Egg is stabilized at 250, time to add your steaks. You can pretty much reverse sear almost any cut but I prefer a ribeye, strip, or filet. The quintessential reverse sear cut is the bone-in ribeye, aka the cowboy or Tomahawk. The reverse sear works best with thick cuts. I would say the minimum thickness for a reverse sear is about 1 and a half inch, but the thicker the better. I look for the thickest cut possible for best results. I personally prefer to season my steaks with salt and pepper. My theory is that if you just spent $50 on a prime steak, then no need to overpower the meat with fancy seasoning. I want like the steaks to speak for themselves. The key to this stage is a good leave in thermometer. You want to roast the steaks until internal temp hits 113 degrees.  No more no less. When the internal temp hits 113, remove your steak to a cutting board and tent with foil.
	
At this point you should have pulled the steak with an internal temp of 113, and it should be resting on a tented cutting board. Final step of the reverse sear is the sear. Open up the top and remove the plate setter and grates.Open the bottom vent all the way and let the oxygen in to stoke the fire. I will give the coals another stir and about 5 minutes with the top open to gas up the fire. I then replace the grate, close the top and open all vents. The dome temp should climb rapidly. For a good sear you want it at least 450, with the ideal dome temp about 500-550. At this point you need to make a choice. You can either sear directly over the coals, or you can use a cast iron skillet with a butter bath. if you are going directly over the coals, its pretty simple. Place the steaks on the grate, and sear for about 90 seconds per side. If you use a cast iron skillet, I use a 50/50 mix of salted butter and olive oil. Butter has a lower scorch point, so if your skillet gets too hot you will burn the butter. I've also had good success with Avocado or Peanut oil that has a much higher scorch point. Add some garlic and thyme, sear for 90 seconds a side and don't forget to spoon the butter over the steaks for a little extra love. Remove the steaks and let them rest for 10 minutes. This is a critical step that will ensure the juices will stay in the meat.

Slice and serve.
Instruction: How do you reverse sear a steak on the Big Green Egg?
Context: 
Response: How to reverse Sear? The reverse sear is one of the most popular ways to grill a steak on the Big Green Egg, and my personal favorite. The key to the Reverse Sear is to start low and slow. It is much easier to raise the temp on the BGE than lower the temp. Ideally, the dome temp for a reverse sear is 250. However, I've had good success with the temp as low as 225 and as high as 300. 

Fill your BGE up with your favorite lump charcoal up to the fire ring , light the fire and let it burn for about 9 minutes. Stir the coals so that the lit coals mix with unlit coals for an even cook.I prefer to cook my steak without adding wood chips as I don't want to overpower the meat...but if I were going to add chips I prefer post oak. Put the plate setter in with the legs up. Close the top and open the bottom vent and top vent with the opening about the size of a quarter. With the plate setter in, give it about 30 minutes to heat up the plate setter and stabilize at 250.

Now that the Egg is stabilized at 250, time to add your steaks. You can pretty much reverse sear almost any cut but I prefer a ribeye, strip, or filet. The quintessential reverse sear cut is the bone-in ribeye, aka the cowboy or Tomahawk. The reverse sear works best with thick cuts. I would say the minimum thickness for a reverse sear is about 1 and a half inch, but the thicker the better. I look for the thickest cut possible for best results. I personally prefer to season my steaks with salt and pepper. My theory is that if you just spent $50 on a prime steak, then no need to overpower the meat with fancy seasoning. I want like the steaks to speak for themselves. The key to this stage is a good leave in thermometer. You want to roast the steaks until internal temp hits 113 degrees.  No more no less. When the internal temp hits 113, remove your steak to a cutting board and tent with foil.
	
At this point you should have pulled the steak with an internal temp of 113, and it should be resting on a tented cutting board. Final step of the reverse sear is the sear. Open up the top and remove the plate setter and grates.Open the bottom vent all the way and let the oxygen in to stoke the fire. I will give the coals another stir and about 5 minutes with the top open to gas up the fire. I then replace the grate, close the top and open all vents. The dome temp should climb rapidly. For a good sear you want it at least 450, with the ideal dome temp about 500-550. At this point you need to make a choice. You can either sear directly over the coals, or you can use a cast iron skillet with a butter bath. if you are going directly over the coals, its pretty simple. Place the steaks on the grate, and sear for about 90 seconds per side. If you use a cast iron skillet, I use a 50/50 mix of salted butter and olive oil. Butter has a lower scorch point, so if your skillet gets too hot you will burn the butter. I've also had good success with Avocado or Peanut oil that has a much higher scorch point. Add some garlic and thyme, sear for 90 seconds a side and don't forget to spoon the butter over the steaks for a little extra love. Remove the steaks and let them rest for 10 minutes. This is a critical step that will ensure the juices will stay in the meat.

Slice and serve.