Easy, delicious and perfectly cooked on the Big Green Egg
Ingredients
- 5 lb. (2.25 kg) whole boneless ribeye
Instructions
Set the EGG for indirect cooking with the convEGGtor at 275°F/135°C. (later in the cook we will remove the convEGGtor for direct cooking and stabilize at 600°F/316°C.)
Trim off any excess fat from the ribeye and then cut it into 4 to 5 – 2 inch (5 cm) thick steaks.
Combine the salt and pepper to create the Dalmatian rub and apply the rub to all sides of the steaks.
Combine the butter and herbs and massage about 1 tablespoon of the compound butter onto each steak. Roll the rest of the butter into a roll and chill.
Place the steaks on the cast iron grid and roast until they reach an internal temperature of 115°F/46°C, about 45 minutes. Put the steaks aside and reset the EGG for direct cooking at 600°F/316°C.
Sear the steaks for 2 minutes per side, remove from the EGG. Top each steak with about 1 tablespoon compound butter and rest for 10 minutes before serving.
Dalmation Rub Ingredients
- ¼ cup (60 ml) salt
- ¼ cup (60 ml) pepper
Dalmation Rub Instructions
Combine the salt and pepper to create the Dalmatian rub and apply the rub to all sides of the steaks.
Compound Butter Ingredients
- ¼ cup (60 ml) tarragon, finely chopped
- ¼ cup (60 ml) thyme, finely chopped
- ¼ cup (60 ml) parsley, finely chopped
- 1 lb salted butter, brought to room temperature
Compound Butter Instructions
Combine the butter and herbs and massage about 1 tablespoon of the compound butter onto each steak. Roll the rest of the butter into a roll and chill.
One of the best steaks we’ve ever had!
Serve the steaks immediately, or, if you’d like, let them rest for at most a minute or two. With reverse-seared steaks, there’s no need to rest your meat, as you would with a more traditional cooking method.
Dumb question but do you do the final sear in the cast iron again or at that point are you directly on the grill? Also has anyone tried doing this at a higher temp for shorter duration (trying to replicate high heat like a steakhouse).
Can I use this recipe if i don’t hace the convgbetor?
I start the reverse sear at 225-240 F WITHOUT the Conveeg setter plate, that is, over direct heat. At that low temperature nothing burns or flares up or sears. No need for indirect heat for this on the BGE!
That’s fine, you just can’t call it a reverse sear. By definition that means you start with indirect heat and switch to direct.
Conveegator for indierect heating not needed. Just start the meat at 225-240 F until desired internal temp reached, before the sear. At that low temperature even directly over the glowing coals, the meat does not sear, or flame, or burn or colour any more than a light gray-brown.
I fix this recipe this past weekend and it was very good. A friend commented that is was excellent, one of the best steaks he had in a long time. Thanks for the great recipe
The best steak I have made yet!
how do I get the hot convEGGtor out of the egg without burning myself or breaking it? Also, what cast-iron grate are you using? Thank you
You remove the plate setter, with gloves that are capable of handling the hot plate setter.
Forgot … there is a cast iron grate that you can purchase from BGE or from a place like the ceramic grill store. I have one and use it for steaks or any other large piece of meat.
There is if you look arround there is a plate setter lifter called the claw that is tall enough to remove the setter without gloves. It also supports the setter off the ground when you set it down, where others don’t.
Many will tell you welders gloves are all you need. I bought welders gloves and not very good handling a convEGGtor. I ended up buying some foundry over mitts from Graingers. They are good to 1000* i believe.
Big Green egg has a new item called the Conveggtor basket, it will solve that issue for you. Also, you may want to consider the Eggspander kit which includes the basket. These new items are only available for the large egg, but will be available for the XL egg soon.
I have done them for years. My friends are amazed. But I pull the at 112 degrees then get fire up too 600 before putting on at 2 min each side
We tried this receipt for the first time tonight and were adventurous as we invited friends over to try it out! The steaks came out perfect and were really enjoyed by all. One of our guests likes their steak more well done, so I left it on the “sear” stage for another 2 minutes and it was perfect for her. Will definitely cooks steaks again with this process. Thanks for sharing.
I have done reverse seared bone in rib eye
I use simple seasoning and cook at 225 for 30 minutes
Then sear at 600 for 2 to 3 minutes per side
No butter
I need to learn the process or technique for going from the roasting temp (indirect) to the sear temp (direct), in an efficient and timely way.
I’ve done reverse sear quite a bit over the last few years. The trick is to not get the egg to 600 degrees. Once you remove the plate setter tent foil the steaks off to the side while building a flame in the egg. Here’s the trick… let the flame begin flaring through the grill. You want a flame touching the steaks, this creates what is called the Maillard reaction. This is a chemical reaction between the amino acids and reduced sugars that give the steak the distinct flavor and color of the sear marks but on the entire steak instead of just sear marks. Let the flame do its job and sear the whole steak both sides. Only a couple of minutes on both sides. Make sure you are constantly moving the steaks around over the flame and monitoring the progress. Take the time and heat and I promise you’ll bee cooking steaks at home that are better than any steakhouse.
when you say build the flame do you add more lump or let the convective air flow do the work? Hope this not a too stupid a question….
Bill, I do the same thing as Eddie and I just leave the top open and let the flames naturally build up. The steaks turn out amazing. I don’t order steaks from restaurants anymore.
Leaf blower.
Romove the grate and convEGGtor and replace the grate for direct cooking method.
Open the air intake at the bottom. Close the lid. Let loose with the leaf blower until you reach 650-700. You’re ready to sear.
I use 3-4 lighters at the very start to get the coals hot all the way across the fire pit ( all vents open)
I also put the searing grid under the plate setter and use the steel grill sheet for the indirect cook for first 30 minutes
Once they’re going I close down the vents and set the temp for the initial indirect cook.
When getting ready for searing I open all the vents and it very quickly reaches 600+
I bought a cheap set of bellows from amazon to push some air through to help raise the temperature quickly.
If I am using the leaf blower, I close the wind grill otherwise a lot of ash blows up into the cooking area.
I just open the bottom and top vents all the way then use my shopvac on the side to blow air out and blow it into my bottom vent and it gets the temp up very quickly