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!
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.
Ingredients
- 4 Ribeye Steaks - 1-1/2 to 2 inches thick
- 1/4 Cup Kosher Salt
- 2 Teaspoons Black Pepper
- 1/2 Teaspoon White Pepper
- 1/4 Teaspoon Cayenne
Instructions
- Mix all of the dry ingredients together. Cover the tops and bottoms of the steak with the rub. You do not have to use all of the rub.
- Set the EGG® up for direct cooking and stabilize the temperature at 650° Cook the steaks for 2 minutes, flip them and cook for 2 more minutes, flip them one more time and close all of the vents on the EGG. Cook for 2 more minutes for mid rare and longer for more doneness.
- *You can easily use this same rub and cook the steaks on your own grill no matter what type it is, and they'll still be delicious. ~Recipe from Chef Bobby Cresap of The Big Green Egg
I tell my husband he is a Big Green Egg snob–all he talks about with his buddies is how much better steak, fish, ribs–anything is on the BGE. I don’t have a clue how to use it but that’s the way I like it. Since the rest of our dining experiences are my responsibility he can keep up with the grilling.
This looks like an excellent rub and I’ll try it the next time my husband decides to cook on the BGE. We’re addicted to added carmelized onions whenever we have steak. I think they would go well with this steak as well.
I used sirloin [had 2 thawed and cooked both] last night – and it was too spicey – probably could have cut the red and white pepper in half for us and we like spicey. I did leave the steak in the fridge for several hours, so that may have contributed….or since sirloin has less fat, it didn’t get cooked off as much – but the steak was so tender and juicy! Not to go to waste tho! – it will become lunch on a salad, cooked up with smushed/fried crispy tator tots, and some eggs scrambled in for breakfast tacos and probably a steak carbonara or fettucini.
The steaks look great! Can you give us the details about the sausage in the mushrooms and cooking them. I want one right now!!
I LOVE my Big Green Egg!!! I am so happy you had the opportunity to get a lesson on it as there is a bit of a learning curve. It is soooo unlike a regular grill. Many happy years egging away!! Hope to see you on the BGE forum!!!
Theresa
There is definitely a lot of learning!!
Aaaaw Christy, I wish you got a close up shot of that perfect steak! That would be a sight to behold!
They looks so good! I haven’t learned to grill either. My dad always did it when I was a kid, and now my hubby does it, so no reason to fix something when it’s not broken! tee hee hee!
We always gets our steaks at Kroger when they are on sale Like this week they are on sale for 4.00 a lb. Of course we bought some too! 🙂 Hope you’ve had a great weekend! God Bless!
Ok. I have loved every recipe that I have made from your cookbook and website with the exception of this one. We used your rub on some porterhouse steaks last night and they were inedible. WAY TOO MUCH SALT! We tried scraping it off and that didn’t work. To salvage them we had to rinse them off. It makes me cringe just thinking of it. My hubby makes wonderful steaks and was heartbroken when they came out like this.
Hey Jaime, I’m so sorry it didn’t work out for you! I hope you stay with us and appreciate your support and kindness!
Gratefully,
Christy
That happend to us as well when we tried the steak rub for the BGE. So, we put the rub in a shaker, and shook
it onto the steaks. Worked like a charm.
We tried this tonight and it is totally awesome on our ribeyes. Think I’ll be trying it on chicken too. Thanks for sharing.