Reverse seared entrecôte from the Big Green Egg
Take your cooking skills to the next level. We will teach you the ins and outs of reverse searing and how to work with multi-zone cooking in your kamado using the Big Green Egg 5-Piece EGGspander Kit.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.biggreenegg.eu.
Ingredients
- 1 double entrecôte of approx. 800 g
- 1 tbsp olive oil
- 500 g new potatoes, unpeeled
- 1 clove garlic
- 1 sprig thyme
- 1 sprig rosemary
- 1 tbsp butter
- 4 bay leaves
- 200 ml whipping cream
- 10 stalks mini chicory
- 2 leeks
- 10 slices bacon
- 3 sprigs of vine cherry tomatoes
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