How do you reverse sear a steak on the Big Green Egg?

Chef's answer
Dial the BGE into about 550 degrees but opening up the bottom draft vent and adjusting the daisy wheel. In about 10 minutes time the BGE should be heated up to about 550 degrees and ready to reverse sear the steak. ALWAYS MAKE SURE YOU BURP THE BGE, especially at these higher temps to prevent the flash.2 Oct 2019
Frequently asked Questions 🎓
The reverse sear method might change the way you cook a thick steak forever. The process involves baking in the oven followed by searing on a pan. I'm a fan of this technique as it provides more control of the internal temperature, a stunning browned crust, and a more tender piece of beef.22 Jun 2018
Preheat oven to 250?F. Line the sheet pan with foil and place the wire frack on top. Place the steak on the wire rack and transfer to the oven for 45-60 minutes or until desired internal temperature is reached. If you don't have a thermometer in the steak constantly, check it regularly after the 30 minute mark.6 May 2020
With reverse-seared steaks, there's no need to rest your meat, as you would with a more traditional cooking method.7 Mar 2017
Don't sweat the fancy name -- the Reverse Sear -- because this is easy. Great for indoor steak cooking. ... For a 1-inch Crowd Cow steak and a 275 degree F oven, 8 to 10 minutes will do the trick. Remove the steak from the oven.30 Nov 2018
roughly 60 minutesInstructions: Reverse Searing Your London Broil You will want to cook your smoked London broil for roughly 60 minutes until the internal temp is 115 degrees. Pull the smoked London broil at 115 and cover on a plate. Pull from the grill, cover in foil and let rest for 10-20 minutes. Enjoy!9 May 2020
Carefully flip the steaks over and sear about 1 ? to 2 minutes. Use tongs to turn the steaks on their sides to cook and render remaining fat, about 2 minutes total. OPTIONAL: Add one tablespoon of the butter to the pan, melt and use a spoon to briefly baste the tops of the steaks.22 Jun 2018
Enter the reverse sear. Like flank, hanger and flap meat, all of which also come from well-exercised muscles, skirt steak delivers a good chew but isn't tough, if prepared and sliced properly. And, because skirt steak is so thin, it quickly reaches its optimal doneness, which is rare or medium-rare.4 Mar 2020
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