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
Christy…Here’s the recipe that we use inside.
• Choose and season the steaks preferably 1 1/2 – 2 inches thick
• Heat your oven to 425 degrees
• Put enough oil in a cast iron skillet to just cover the bottom.
• Heat the skillet until the oil begins to smoke.
• Put steaks in the skillet and cook for 5 minutes. Do not touch the steaks.
• After 5 minutes, turn the steaks and place the skillet in the oven.
• Cooking in oven for 5 min = Rare; 7 min = medium; 9 min = well done
• Remove from oven and let set for 10 minutes before serving.
• Note: if steaks are thinner than 1 ½-2 inches cooking time must be adjusted.
Looks great, I love a good steak!!!!
We have the mini Green Egg since it is just my husband and I – and we LOVE it. He does all the grilling. We watch for sales for whole tenderloin. When we find it on sale for about $8.99/lb., we buy one, and have them to cut it into 1 1/2 inch thickness. We wrap each filet individually and freeze. We have enough steak to last us a couple of months. By doing it this way, we have filets for at least six meals (for 2) for about the cost of one dinner (for both of us) at a steakhouse. And they always are cooked to perfection.
Yummy Lolalo!! And that is a great idea, thank you so much for sharing!!
Christy – I don’t think my hubby is gonna let me visit your blog any more…. It costs him too much! My 1 1/2 year old gas grill died in December and I was promised a new one this Spring. Saw this post on Monday, found a dealer in my town and cooked with my new Egg today (Saturday)!! Told hubby happy birthday (today) but it’s really all for me. I love to grill and smoke my food and this baby can withstand the frigid temps of Michigan winters. Our steaks today were the best I’ve ever made and I’ve made some pretty darn good ones in the past. I think this whole week’s menu is revolving around that Egg. So excited to have discovered the Big Green Egg! THANK YOU.
I agree with the dry rub, but I would personally add granulated garlic and possibly a small amount of brown sugar.
Hi Christy! I got hungry just reading about the steaks on the grill. I enjoy grilling very much. One of my best meats for grilling is turkey thighs. I cut the bone out and then “butterfly” cut the thickest part of the thigh. I usually only use salt, pepper and Lowry’s seasoned salt for cooking my meat. Place the thighs on the grill, skin side down, season the meat side. Grill until golden brown, flip and season the skin side. Continue cooking until almost done. Then add your favorite BBQ sauce; basting both side until done. Very tasty. Sort of tastes like pork. I am a retired minister and enjoy experimenting with new ideas. Like reading your posts-Keep up the good work! God Bless!
I cook in the kitchen….. and the Hubby cooks outdoors! I think it’s written on my marriage certificate. 🙂