How to Reverse Sear a Ribeye on Big Green Egg

Are you craving a perfectly cooked ribeye steak? Look no further than the Big Green Egg.

In this article, we will guide you through the art of reverse searing a ribeye on this versatile grill. You’ll learn how to choose the perfect cut, prep your Big Green Egg, season the ribeye to perfection, and master the reverse searing technique.

Get ready to impress your friends and family with a mouthwatering, tender ribeye that will leave them begging for more.

Let’s get started!

Choosing the Perfect Ribeye Cut

You’ll want to choose a ribeye that has a good amount of marbling for optimal flavor and tenderness. Ribeye marbling refers to the fat that is distributed throughout the meat, giving it that rich, juicy flavor. When selecting your ribeye, look for marbling that is evenly distributed and has a creamy white color. This indicates a well-marbled piece of meat, which will melt into deliciousness as it cooks.

Another factor to consider when choosing a ribeye is whether it has been dry-aged. Dry aging is a process where the meat is left to age in a controlled environment, allowing the natural enzymes to break down the muscle fibers and intensify the flavor. Dry-aged ribeyes are known for their tenderness and depth of flavor. Look for ribeyes that have been dry-aged for at least 21 days for the best results.

Preparing the Big Green Egg for Reverse Searing

To properly prepare the grill for the reverse searing technique, ensure that the temperature is set and the charcoal is evenly distributed. Maintaining the temperature on the Big Green Egg is crucial for achieving the perfect reverse sear on your ribeye. Here are some tips to help you get started:

• Start by lighting the charcoal in the Big Green Egg using a chimney starter. This will ensure that the charcoal burns evenly and reaches the desired temperature.

• Once the charcoal is lit, spread it evenly across the charcoal grate. This will create a consistent heat source for cooking your ribeye.

• Use a temperature control device, such as a digital thermometer or a temperature controller, to monitor and adjust the temperature inside the Big Green Egg. This will help you maintain a steady temperature throughout the cooking process.

Using different wood chips for added flavor is another great way to enhance the taste of your ribeye. You can experiment with different types of wood chips, such as hickory, mesquite, or applewood, to give your steak a unique and delicious flavor.

Seasoning and Prepping the Ribeye

Once the steak is seasoned and prepped, you can cook it to perfection on the grill. When it comes to seasoning, there are a few options you can choose from.

One popular technique is marinating the ribeye. This involves soaking the steak in a flavorful mixture of herbs, spices, and liquids. You can use a marinade made from ingredients like soy sauce, garlic, Worcestershire sauce, and olive oil. Let the steak sit in the marinade for at least 30 minutes to allow the flavors to penetrate the meat.

Another option is to use a dry rub. This involves coating the steak with a mixture of spices and herbs. You can create your own dry rub by combining ingredients like salt, pepper, paprika, garlic powder, and onion powder. Make sure to rub the mixture onto both sides of the steak, pressing it into the meat for better adherence.

Whichever seasoning method you choose, it’s important to let the steak rest at room temperature for about 30 minutes before grilling. This allows the flavors to infuse into the meat and ensures even cooking.

Once the steak is seasoned and prepped, it’s ready to be grilled to perfection on the Big Green Egg.

The Reverse Searing Technique

Using the reverse searing technique, you cook the steak at a low temperature in the oven before finishing it off with a high-heat sear. This method has several benefits that result in a perfectly cooked and juicy steak.

Here are some of the benefits of reverse searing:

• Even Cooking: By starting the steak in the oven at a low temperature, it cooks evenly from edge to edge, ensuring a consistent doneness throughout.

• Tender and Juicy: The slow and gentle cooking in the oven allows the steak to retain its natural juices, resulting in a tender and juicy piece of meat.

• Crispy Exterior: After the steak is cooked in the oven, you finish it off with a high-heat sear. This gives the steak a deliciously crispy exterior, adding a contrast of textures to each bite.

While reverse searing is commonly used for ribeye steaks, you can also use this technique for other meats. Here are some alternative meats that work well with reverse searing:

• Pork Tenderloin: Reverse searing can help you achieve a perfectly tender and juicy pork tenderloin with a nicely caramelized crust.

• Lamb Chops: By using the reverse searing technique, you can cook lamb chops to a perfect medium-rare with a flavorful and crispy exterior.

• Chicken Breast: Reverse searing chicken breast results in a moist and flavorful meat with a golden brown and crispy skin.

Try the reverse searing technique with these alternative meats for a delicious and foolproof cooking method.

Resting and Serving the Perfectly Reverse Seared Ribeye

When you take the perfectly cooked ribeye out of the oven, let it rest for a few minutes before slicing and serving. Resting is an essential technique in ensuring that your ribeye remains juicy and flavorful. During the cooking process, the heat causes the juices in the meat to redistribute and the proteins to relax. Allowing the ribeye to rest after cooking gives these juices a chance to reabsorb into the meat, resulting in a more tender and flavorful steak.

To rest your ribeye, simply place it on a cutting board or a warm plate and cover it loosely with aluminum foil. This will help to retain the heat and ensure even distribution. Let the ribeye rest for about 5-10 minutes. This resting period not only allows the meat to become more tender, but it also helps to make slicing and serving easier.

When it comes to slicing your ribeye, remember to cut against the grain. This means slicing perpendicular to the direction of the muscle fibers. By doing so, you’ll ensure that each bite is tender and easy to chew. For presentation purposes, you can also slice your ribeye into thin strips and arrange them on a serving platter. This not only looks visually appealing but also makes it easier for your guests to enjoy.

Conclusion

So there you have it, you’ve successfully reverse seared a delicious ribeye on your Big Green Egg!

By following these steps, you ensured that your ribeye was cooked to perfection with a beautifully seared crust and a juicy, tender center.

Remember to choose a high-quality ribeye cut, properly season and prep it, and utilize the reverse searing technique on your Big Green Egg.

And don’t forget to let your ribeye rest before slicing and serving.

Enjoy your mouthwatering creation!