The Perfect Steak

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I’m super excited to share this recipe with you today for the perfect grilled steak. It was taught to me by Bobby, executive chef of Big Green Egg. While it’s a great recipe for the Egg, it’s a fabulous recipe to grill on any kind of grill!

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Bobby, the executive Chef for the Big Green Egg and he was kind enough to come over and show me the ropes.

He was very patient and thorough in his teachings and it was great to get instructions from a pro such as him. It was actually quite an honor. I listened, I took mental notes…

And I ate every blessed thing that beloved man cooked. His food is divine.

These are Chef Bobby’s appetizers and my stomach is growling right now thinking about them. He took large mushrooms, removed the stems, and stuffed them with sausage before cooking them on the grill. They were to die for!

He made the recipe I’m bringing you today for the Perfect steak at my home and I have to tell you, it was the most delicious steak I’ve ever tasted in my entire life. I watched him go through every single step so I could show you how we did this, too.

So after all of this one on one instruction in how to grill, when it came time for me to recreate these steaks for myself, I did exactly what you’d expect me to…

So let me show you how we make these perfect steaks.

You’ll need: Kosher salt, white pepper, black pepper, and cayenne pepper.

White pepper may be something you’ve never heard of but it’s easy to find in the spice section at pretty much any grocery store. I got mine at Krogers.

You’ll also need steaks. Chef Bobby recommends Rib Eyes, 1-1/2 to 2 inches thick.

It can be a bit of a quest finding (and affording) steaks that thick. These are a little over an inch thick and were pretty expensive, but still a LOT cheaper than all six of us going out to eat. Folks tell me that Sam’s Club has the best deals on them and if you have any hints or tips on where to find the best prices on steaks please feel free to leave them in the comments section below.

Place all of your dry ingredients in a shallow dish, like the pie plate I’m using here.

Stir them all together.

Press each steak into the mixture on both sides.

Like this.

You can do this before you’re ready to cook them and then just put them back in the refrigerator for a few hours, or you can do it right before cooking.

Chef Bobby says “It is perfectly acceptable to season your steaks well in advance of cooking them. The salt will pull some of the moisture from the surface of the meat. The moisture mixes with the salt and forms a brine which will pull the flavor into the steak by osmosis. When the meat and brine are in osmosis the seasoning will travel easily back and forth with the muscle tissues. So it really is hard to dry out the steak by seasoning early.”

Now lets get that grill going full steam ahead! Bobby says you want the temperature to be around 600.

Of course, you can use this same rub recipe on your steaks and cook it on whatever grill you happen to have at your house and it will even work in a cast iron skillet in your oven, too! Okay, so I just now realized that I need to do a whole other post on that method so I’ll get to work on it..

Place steaks on hot grill.

Cook two minutes.

Flip and cook two more minutes.

Flip again and close top to grill and cook two minutes more to have them at medium rare. Since we tend to be medium well people, we cook ours just a little bit longer.