The Reverse-Seared, Finished Cowboy-Style recipe delivers a mouthwatering steak experience. Featuring a thick, bone-in ribeye, this method starts with slow, indirect cooking to achieve the perfect internal temperature, followed by a high-heat sear to create a crispy, flavorful crust. With a simple seasoning blend and a finishing touch of garlic and herbs, this steak is cooked to perfection on the Big Green Egg, resulting in a juicy, tender, and beautifully charred cowboy-style masterpiece.
Set the Egg for indirect cooking with a convEGGtor at 250°F/121°C
Bring the steaks to room temperature and season all sides liberally with Big Green Egg Classic Steakhouse Seasoning
Connect the EGG Genius for 250°F EGG temperature and 125°F meat temperature
Remove the steak when the internal temperature reaches 125°F
Disconnect the EGG Genius
Set the Egg for direct cooking without a convEGGtor at 550°F/288°C with the EGGspander Multi-Level Rack flipped upside down with the grid directly over the coals
Sear each side of the steak for 1 minute
Remove the steak from the Egg when the internal temperature reaches 135°F
Smear the steak with butter and let rest for 10 minutes
