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.
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.
- 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
- 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
Now you have me hankering for a steak and the weather has gone from 80 on Wednesday back to 39 today. I might have to give this a try in the iron skillet Sunday for dinner (I never have been able to cook a steak). One of these days I am going to get me a Big Green Egg, I just love the shape of it.
Christy, I just love your porch, we had one at our old house before we moved into my husband grandparents house that they built. I sure do miss sitting out on the deck on summer nights listen to the crickets and watching the lighten bugs.
I HAVE NEVER BEEN ABLE TO GRILL A STEAK AND GET IT TENDER. IF THIS WORKS FOR ME I’LL HAVE TO SAY IT IS A WINNER!! VICKIE
Oh, now I REALLY want steak. >.< wonder if the hubs would bring some home for tomorrow?
I have started grilling more myself. My husband, well, bless his heart, he has grilled for us for years and then finally he now starts to ask me to grill food on there. He said “Food just tastes better when someone else makes it anyway.”
LOL – love that man! I like all the different peppers Chef Bobby used on here.
I’ve had pretty good luck finding decent priced steaks at Sams Club too.
I have a good grilled chicken recipe if anyone would like to give it a try. Thank you Christy!
Will it work on chicken, too?
Christy we get our meat right from the feedlot…My brother and I split an animal…you need the freezer room for side or quarter of beef but it is cheaper than buying it from the grocery store. I get to tell them how I want it cut, wrapped etc. I want thick steaks inch and a half thick and trimmed with 4 to a package, I want 1lbs packages of hamburger…etc. Dad gives us the animal but cutting and wrapping a side of beef cost me about $300 Canadian….Not bad for a family of 4 and it lasts us about a year if you think about buying a nice big steak at $10 a steak…that is only 30 steaks. I also bought a side of pork…small animal not as much meat, next time I would buy the whole pig.
Jodie, are you close to north Alabama? If so, where do you buy your meat. We’d love to do that!!!
I am ashamed to say.. I am a man that doesn’t know how to grill. I need a step by step guide. I don’t wanna give up my man card…
Glad to see you have a Big Green Egg. I have had mine for two years and just love it!! I do ribs on it that are really good. Did you get a plate sitter with yours? You put it down and regulate the heat and cook them for about 8 hours. Low and slow!!!! What did he put in those mushrooms beside the sausage? They sounded really good. Good Luck with your new Egg!! Betsy
Don’t feel bad Bill. I don’t either! Unless It’s on a George Foreman and I don’t exactly consider that real grilling.