Steak stresses me out. More than almost anything else I cook.
It’s the precision of it. You’re working in a narrow window, and there’s a real cost to getting it wrong. The person sitting across from you was looking forward to that steak.
The reverse sear steak on the Big Green Egg is the method that changed that for me. You get there slow, in full control, with a thermometer giving you the exact number the whole way. Then you get your sear. It’s not foolproof, but it’s closer to foolproof than anything else I’ve tried.
TL;DR: Set your Big Green Egg to 225–250°F indirect with the convEGGtor in, legs up. Cook your ribeye to 110–115°F internal. Pull it, yank the convEGGtor, crank to 550–600°F, and sear 45–90 seconds per side. Rest for 5–10 minutes.
Here’s how to do it.
What You Need
A thick ribeye. We’re talking 1.5 inches minimum, ideally closer to 2 inches. Below that, the method falls apart. There’s not enough thermal mass to pull off the two-phase cook cleanly, and you’ll overshoot during the sear before you’ve had a chance to react.
Ribeye is the right call here. The fat marbling means it won’t dry out during the long, slow phase. Strip works too.
Tomahawk is reverse sear at its most theatrical. Avoid thin cuts entirely.
Season simply. Salt, pepper, garlic. Let the Big Green Egg and the meat do the work.
One thing you cannot skip: a reliable instant-read or probe thermometer. A Thermapen or similar. This cook lives and dies on internal temp readings.
Setting up the Big Green Egg
You’re going indirect for the first phase.
Put the convEGGtor in with the legs up. Set your stainless grate on top. Light your lump charcoal and stabilise the Egg at 225–250°F.
Once you hit that range, wait another 10–15 minutes. The ceramic needs to be fully heat-soaked, not just reading the right number on the dome thermometer.
On a Large Big Green Egg, this setup is clean and simple. XL owners can use the EGGspander half-moon configuration for the same result with more room to work.
The Low-and-Slow Phase
Put the steak on the grate. Close the dome.
You’re cooking to 110–115°F internal. That’s your pull point before the sear, targeting a medium-rare finish. Don’t cook to time. Cook to temperature.
At 225–250°F, a 1.5-inch ribeye takes roughly 30–50 minutes. Thicker cuts take longer. Pull your steak from the fridge at least an hour before cooking. Starting temperature matters.
Use your thermometer. Check it. Then check it again.
The Transition
This is the one awkward part of this cook on the Big Green Egg, and there’s no way around it.
Pull the steak off the grate. Set it on a plate. Now you need to remove the convEGGtor, which is hot. Welding gloves or heavy heat-resistant gloves are mandatory here, not optional.
Once the convEGGtor is out, open both vents wide. You’re aiming for 550–600°F. On a Large Big Green Egg this takes about 5–10 minutes.
While the Egg climbs, the steak sits. This is intentional. It’s resting, and the surface is drying out slightly, which gives you a better crust on the sear.
The Sear
Before you open the dome, burp the egg. Crack it a few inches, let the oxygen settle, then open fully. This prevents a flashback.
Put the steak on the screaming hot grate.
Sear for 45–90 seconds per side. At 600°F, the Big Green Egg builds a crust faster than you expect. Watch it.
Cross-hatch if you want. Rotate 90 degrees halfway through each side.
When to Pull
Carryover adds about 5°F after you pull. Here’s the guide:
| Target doneness | Pull at |
|---|---|
| Rare | 120°F |
| Medium rare | 125–127°F |
| Medium | 130–132°F |
Pull it. Not one minute later.
The Rest
Five to ten minutes minimum. A compound butter on top while it rests is the move. Garlic herb, blue cheese, whatever you’ve got. The residual heat does the work.
Cut against the grain.
What Goes Wrong
The most common mistake is not pulling early enough before the sear. If you’ve hit 120°F during the low-and-slow phase and then sear it, you’re going to overshoot. Pull at 110–115°F.
The second one is the fire dying between phases. If your charcoal load was light going in, opening the vents to climb to 600°F takes a lot longer. Start with a full load of lump.
Third: skipping the thermometer and going by feel or time. Don’t. Use the thermometer.
If you’re still getting comfortable with the Big Green Egg and want to build up to this, the Big Green Egg Recipes for Beginners guide is a good place to start.
FAQ
Do I need to dry-brine the steak overnight?
It helps. Salt the steak uncovered in the fridge the night before, and you’ll get better moisture retention and a slightly better crust. It’s not required, but if you plan ahead, do it.
Can I reverse sear a thin steak on the Big Green Egg?
Not really. Below 1 inch there isn’t enough thickness to justify the two-phase cook. Just cook it directly at high heat and pull it fast.
Why does the Big Green Egg work well for this method?
The ceramic holds heat exceptionally well. Once stabilised at 225°F, it stays there. And when you crank it for the sear, the thermal mass in the walls gives you a more intense, consistent crust than a thin steel kettle.
Do I need the convEGGtor?
Yes, for the first phase. You need indirect heat. The convEGGtor is the standard way to get there on a Big Green Egg.
Looking for more Big Green Egg recipes? The Big Green Egg Recipes for Beginners guide is a good place to start.
