Cowboy Reverse Seared Steak

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  • 2 steaks, at least 2 inches thick
  • Big Green Egg Classic Steakhouse Seasoning
  • Butter



convEGGtor or Half convEGGtor baking stone
EGGspander Multi-Level Rack
EGG Genius, optional


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. Slice and enjoy!

2 thoughts on “Cowboy Reverse Seared Steak”

  1. I have a question on the finished temp being 135 at the removal. Will the meat about medium? I try to cook our steaks to about rare to medium rare. So what temperature do I take them off of the indirect heat?

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