Perfect Steak | How to Reverse Sear Steak on the Big Green Egg

Reverse Searing Steak on the Big Green Egg is a foolproof method for perfectly cooking steak. You first slow cook it (smoke it in this case) to bring your internal temp up close to your target, and then finish off your outer crust with a high heat sear.
This method takes the traditional restaurant style of cooking steaks, hot sear then finishing internal temp in the oven, and reverses it...Hence the name. Lots of folks have been turned on to this method thanks to the growing popularity in sous vide machines, but if you still crave that smoke and fire flavor, nothing beats Reverse Sear Steak over coals and fire.
I'm using my Big Green Egg in this video, but if you don't have that particular setup, don't leave! As long as you have some type of smoker or grill that can first hold onto a temp of 250 degrees, and then be stoked up to a high heat flame, you'll be fine.
If you don't have a smoker or a grill...I've got you covered there too! Just scroll through my videos and watch "How to Reverse Sear Steak in the Kitchen". (It also pops up in the first minute of my video)
Thank y'all so much for watching and please don't be a stranger. Comment below if you have any questions or feedback. I'm always up for arguing about BBQ, or learning something new. If you like what you see, make sure and hit the like button as well as subscribe to my channel for more great content to come.

[@outdoorindoortexan]

Thanks for watching!
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(As an Avantlink Affiliate, I earn from qualifying purchases. Thanks for supporting my channel!)

[@davidhorvath66]

I wish more people did videos like this. Short and sweet, to the point without an extra 5 minutes of bullshit. Thanks! Looks great. Gotta try this next time

[@outdoorindoortexan]

Thanks, David! It’s half the reason I make the content the way I do. I hated looking up recipes or how to videos and spending half the time getting through their life stories lol Thanks for watching and leaving the comment!

[@shawnbirch7104]

Great instructions! Thank you.

[@outdoorindoortexan]

Sure thing, Shawn! Thanks for finding my video and leaving the kind comment. Hope your steak turns out perfect!

[@ashleymyers5535]

Looks great! Beautiful crust

[@outdoorindoortexan]

Thanks Ashley!

[@LifewithErns]

Great job on this video! very informative.

[@outdoorindoortexan]

Life with Erns thanks so much!

[@frommykitchentoyourswithluv]

This looks AMAZING 👌

[@outdoorindoortexan]

Thanks so much for watching and the kind comment!

[@Thepetitechef]

Wow great recipe and looks so tempting 😋

[@outdoorindoortexan]

Thanks so much for watching and the kind comment!

[@carrollcottrell3091]

Great lookin’ steak and another great video!!

[@outdoorindoortexan]

Thanks for watching, Carroll!

[@ThatGirlCanCook_]

Excellent video!!!!

[@outdoorindoortexan]

Thanks so much! Just trying to get better every time.

[@texasbelliott]

Great job

[@outdoorindoortexan]

Thanks so much!

[@PinchofCooking]

Another perfect meat recipe! Keep them coming, your videos are great!

[@outdoorindoortexan]

Thanks so much for watching and for the kind comment.

[@mlinkinsfla]

I made a 2 1/2 lb ribeye last night and it was perfect. Thanks for the inspiration.

[@outdoorindoortexan]

That’s fantastic! Your ribeye sounds like a show stopper! I’m so happy to have helped and thanks so much for leaving the comment.

[@clemuhlig6751]

An absolutely wonderful looking steak, makes your mouth water. Thanks for a great video, I have reversed seared 1 1/2" steaks but I have always used the searing burner on my pellet grill after I slow cooked the steak on the BGE. I now have to try removing the plate setter and cranking up the the fire on the BGE. Thanks for showing this method to us.

[@outdoorindoortexan]

Thanks for watching! Let me know how it turns out for you. I’m a big fan of the process and getting the BGE cranked up that high is half the fun!

[@turpinlandscapedesign3070]

Great Video! Had some friends over and made steak on my egg from your video and was awesome. Just re watched for tonight because I could not remember internal temp again. Thanks

[@outdoorindoortexan]

That’s awesome to hear! Happy to help and thanks so much for the sub. I think you’re number 1,000! 👏

[@turpinlandscapedesign3070]

@@outdoorindoortexan congrats on 1000. It's not as easy as it sounds. I have a ways to go .

[@outdoorindoortexan]

@@turpinlandscapedesign3070 well I’m happy to be #195 for you. 👌🏽

[@josephkent3238]

Nice ...

[@outdoorindoortexan]

Thanks!

[@jackflash5659]

The perfect steak!

[@outdoorindoortexan]

Thanks Mick! Huge fan.

[@failuretofire2613]

Good stuff

[@outdoorindoortexan]

Thanks so much!

[@failuretofire2613]

@@outdoorindoortexan Absolutely!

[@stewsmith3536]

Outstanding video. If I like mine cooked to Medium or Medium Well, what temperature should I shoot for before searing?
Thanks

[@outdoorindoortexan]

I typically pull them at the same temp and use the searing part to bring it to desired temp. BUT if you were wanting to do it your way, I’d pull it at 125-130 at the most. Thanks for watching!

[@Toelishness]

Thanks for the video. Question: Why did you season the fat?

[@outdoorindoortexan]

Thanks for watching Dan! I season the steak whole rather than picking and choosing what will render and what won’t. If you’re wanting to take your time and detail work the seasoning portion, go for it!

[@ThatGirlCanCook_]

She’s a beauty!!!!

[@outdoorindoortexan]

Thank you!!

[@drumsonfire2point0]

Hi- thanks for the video! How long does it take to get the meat up to 120f with the egg set at 250? This would help me pace timing of other stuff. Thanks again

[@outdoorindoortexan]

It really varies between cuts of meat but generally speaking 20-30 minutes. I’d check the temp every 15 to be safe though. Thanks for watching!

[@musketpowder]

dannnnnnnnnggggg boy

[@outdoorindoortexan]

Yeahhhh buddy!

[@sethking3]

👍

[@outdoorindoortexan]

👏 🙏

[@dman357]

You had that egg blazin. Thats what Im talkin bout.

[@outdoorindoortexan]

Best part of the reverse sear! Thanks for watching Dman.

[@joonaslehtonen7965]

What size egg is that?

[@outdoorindoortexan]

It’s a medium. Works perfectly for our household. I can smoke about a 10-12lb brisket, or a couple racks of ribs, or a spatchcock chicken. Great for 5-10 ppl groups but get a large or XL if you’re looking to feed an army.

[@MeatyMike]

😱 where’s mine ?

[@outdoorindoortexan]

Long drive to Texas for you, and if I mailed it, I’m pretty sure there’d be an empty package with a bite taken out the box by the time it got to you lol Thanks for watching bud.

[@MeatyMike]

Outdoor Indoor Texan yeaaaa fair enough I suppose lol

[@p.j.miller2920]

get a meater+ probe. If you dont like it i will buy it from you

[@outdoorindoortexan]

Thanks for the referral PJ. I’ve heard good things about Meaters! When my pen craps out I’ll most likely buy one and be sure to let you know.

[@IIrandhandleII]

120 is too hot to reverse sear

[@outdoorindoortexan]

Works perfectly for me, which is why I recommend it, but feel free to tweak to suit your own preference. Thanks so much for watching and taking the time to weigh in.

[@IIrandhandleII]

@@outdoorindoortexan do you let it rest before the sear? Thanks for the video.

[@outdoorindoortexan]

Yes, I use the time it takes to remove the offset plate and waiting for the heat to build as the rest time. 👍