The Secret to a Perfect Sear
Grilling Steaks on the Big Green Egg
If you’ve ever wondered how steakhouses get that deep, caramelized crust on their steaks — the kind that makes you close your eyes after the first bite — here’s the good news: You don’t need a cast iron pan or a thousand-dollar broiler. You’ve already got everything you need with your Big Green Egg.
The Egg was made for high-heat grilling. You just need the right charcoal setup and a little know-how to pull off that perfect sear in your own backyard.
Step One: Load It Like You Mean It
For high-heat grilling, fill the firebox at least ¾ full with quality lump charcoal.
Lump charcoal burns hotter and cleaner than briquettes, which is exactly what you want for searing. Skip the lighter fluid and use a natural firestarter or an electric igniter.
Step Two: Get That Temp Up
Open the bottom vent all the way and leave the lid open for the first 10 minutes.
Once the coals are glowing, install your stainless steel or cast iron cooking grid and close the dome — with the top vent still wide open.
You’re aiming for 600–700°F dome temp.
Yes, it’ll feel like you're opening the door to the sun. That’s the goal.
Step Three: Choose the Right Cut
Not all steaks are built for high-heat grilling. For the best crust and juiciness, go for:
Ribeye (boneless or bone-in)
NY Strip
Filet (thicker is better)
Top sirloin
Bavette or flank (marinate first, cook fast)
Pro tip: Let your steak come to room temp before grilling. Season simply with salt and pepper — or use your go-to steak rub.
Step Four: Sear First or Sear Last?
This is where things get fun.
Option A: Sear First (Traditional Method)
Drop the steak on the grate and sear for 1.5–2 minutes per side.
Then move it to a cooler zone or raise the grid to finish to your preferred doneness.
Option B: Reverse Sear
Cook the steak low and slow (indirect) at 250–275°F until it’s about 10–15°F below your target internal temp.
Then pull it, crank the Egg up to searing range, and finish hot and fast for that crust.
Perfect for thick steaks.
Internal Temp Cheat Sheet
Rare: 120–125°F
Medium Rare: 130–135°F
Medium: 140–145°F
Medium Well: 150–155°F
Well Done: You’re braver than most
Use a meat thermometer. Seriously. You can’t eyeball a perfect medium-rare.
Bonus Move: The Rest & Butter Finish
Let the steak rest for 5–10 minutes after it comes off the Egg. This gives the juices time to redistribute and keeps every bite tender.
Want to go pro? Add a pat of garlic herb butter on top right as it rests. You’ll never grill a steak without it again.
High-heat grilling on the Big Green Egg isn’t just possible — it’s one of the things it does best. Whether you're cooking for two or turning out ribeyes for the whole block, a perfect sear is just a hot grill and a little technique away.
Got a go-to steak rub or grilling tip? Tag us @WWOOCalifornia — we love seeing what’s on your Egg.
