Reversе-Seared Ribeye on Big Green Egg

The Art of the Reverse Sear: A Culinary Triumph with the Big Green Egg

Grilling enthusiasts, take note! The reverse sear method is transforming the way we cook steaks on the Big Green Egg grill. Say goodbye to the days of overcooked, tough meat. With this innovative approach, you can achieve a steak that's perfectly cooked from edge to edge, with a delectable sear that locks in all the juicy flavors.

Here's how it's done: Start by heating your Big Green Egg to a moderate 250°F, allowing your choice cut, like a succulent ribeye, to reach an internal temperature of 120°F. This slow and low technique ensures your steak cooks evenly, providing you ample time to prepare your accompanying vegetables.

But the magic happens in the final act. After removing the steak, crank up the heat to an impressive 600°F for the ultimate sear. A quick 60 seconds on each side with garlic, thyme, and a dollop of butter creates a caramelized crust that's simply irresistible.

The result? A steak so perfect, it deserves a standing ovation. So, fire up your grill and get ready to impress your taste buds and your guests with the reverse sear method. It's not just cooking; it's an art form. Bon appétit!