The Perfect Steak
I’m super excited to share this recipe with you today for The Perfect Grilled Steak. It was taught to me by Bobby, the executive chef of Big Green Egg. We grilled a ribeye that turned out rich, juicy, and packed with flavor. While it’s a great recipe for the Egg, it’s also a fabulous recipe to grill on any kind of grill!
A Quick Look At The Recipe
- Recipe Name: The Perfect Steak
- Serves: 4 people
- Main Ingredients: 4 Ribeye steaks, ¼ cup kosher salt, 2 teaspoons black pepper, ½ teaspoon white pepper, ¼ teaspoon cayenne
- Why You'll Love It: Learn how to grill the perfect steak packed with rich, juicy, flavor with this simple recipe from Big Green Egg's executive chef.
Learn to Cook Steak Like a Pro
I had the absolute honor of having Bobby, the Executive Chef for the Big Green Egg, come to my home and teach me his ways… and I ate every blessed thing that beloved man cooked. His food is divine.
And today I’m sharing his recipe for the Perfect Steak, and I have to tell you, it was the most delicious steak I’ve ever tasted in my entire life. The flavor is incredible, the texture is perfectly tender, and making it is as simple as can be. I watched him go through every single step so I could show you how we did this, too.
Whether you’re cooking on a Big Green Egg, a gas grill, or whatever you’ve got in your backyard, this method works beautifully. Once you try it, you’ll never make steak any other way!
Ingredients
- Cayenne
- Ribeye steaks (1 ½ to 2 inches thick)
- Kosher salt
- Black pepper
- White pepper
Where can I find the most affordable ribeyes?
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!
How to Make The Perfect Steak
1. Place all of your dry ingredients in a shallow dish, like the pie plate I’m using here. Then, stir them all together.
2. Next, 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 Tip
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 to form a brine, which will draw 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’s really hard to dry out the steak by seasoning early.
3. Now lets get that grill going full steam ahead! Bobby says you want the temperature to be around 600°F.
Note: Of course, you can use this same rub recipe on your steaks and cook them on whatever grill you happen to have at your house, and it will even work in a cast-iron skillet in your oven, too!
4. Place your steaks on the hot grill. Cook for 2 minutes, then flip and cook for two more minutes.
Now just flip one more time, close the top to grill, and cook for 2 more minutes to have them at medium-rare. Since we tend to be medium-well people, we cook ours just a little bit longer.
There you have it – the perfect steak. Dig in and enjoy!
What to Serve with Your Perfect Steak
It isn’t really a steak dinner without some delicious sides! My Loaded Twice-Baked Potatoes or Southern Scalloped Potatoes add just the right amount of comfort to your plate. And why not throw some veggies on the grill while you’re at it! My Grilled Asparagus Recipe would be delicious. For something super quick and simple, try this Sweet and Butter Basil Corn.
Storage
Your steak can be stored in the refrigerator for up to 3-4 days. Place it in an airtight container or wrap it tightly in foil before storing. To reheat, place the steak on a wire rack in an oven-safe dish and warm it at a low temperature (around 250°F) until heated through. This gentle method helps keep it from getting tough.
That leftover steak is just begging to be used in sandwiches, salads, or even a quick stir-fry. Goodness, there’s no end to what you can do with it!
Ingredients
- 4 Ribeye steaks 1½ to 2 inches thick
- ¼ cup kosher salt
- 2 teaspoons black pepper
- ½ teaspoon white pepper
- ¼ 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°F 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.
Notes
I love to buy all our meat at Costco. It is great quality and great prices. They are even willing to cut exactly what you want.
Grilled Zucchini
(Serves 4)
Slice 3-4 zucchini lengthwise into 1/4-inch wide slices. Brush both sides of zucchini strips with olive oil. Sprinkle both sides with Tony’s cajun seasoning. Grill on upper rack of grill until tender, about 3 minutes per side. This is a little spicy, so feel free to use cajun seasoning on only one side of zucchini to tone it down a little if you don’t like things spicy.
I LOVE Zucchini and will definitely try this, thank you!
YUMMY! Steak is a must have in our house. My daughter kinda freaks me out because she always says the bloodier the better along with my husband. Me i prefer medium well. I have a great marinade also for our steaks that my husband says is the best ever
you use soy sauce, pepper, ketchup, garlic cloves cut up(fresh) and veg oil and mix it up and marinade and its really amazing!
Christy,
You’re a SOUTHERN ANGEL! My daughter called me from Savannah the other day and asked me how to grill steaks. I pretty much gave her the same instructions you gave (except for the pepper in your seasoning), and prayed the steaks she planned to cook (tomorrow–Saturday) would turn out well. Now that I have YOU to back me up, I feel so much better. I think she gets your posts, but just in case, I’m sending this one to her to review before she and her husband cook steaks for their friends tomorrow! Bless you, sweet friend! Pat
Wow, that was such a sweet gesture to come to your house & bring the BGE..just another reason why I think SP family mbrs are really ANGELS that have been sent from heaven just to bestow goodness on those all around.
I’m the griller in our family–not because DH can’t but because I have the patience to not only get our Green Egg (small) or our Primo XL up to speed for cooking steaks on high temperatures or low and slow for succulent pulled pork. I love ceramic grills after cooking for so many years with gas or charcoal. Sure, gas is instant on but the flavor you get from the Egg or Primo is just superb and worth the little extra time. I get superb beef from Tallgrass Beef (online) but it is pricey (but the flavor!!!). I also look for ribeye at the supermarket on specials.
Piggly Wiggly always has good meat.
It is so time to grill. We’ve had marinated chicken breasts and hamburgers already. We also buy our steaks at Sams however, we’d love to buy a quarter or half beef and pig. Any ideas of where??? Following is a great recipe I’ve used for years now.
Grilled Pork Tenderloin
1/2 cup canola oil
1/3 cup soy sauce
1/4 cup red wine vinegar
3 T lemon juice
2 T Worcestershire Sauce
1 clove garlic, crushed
1 T chopped, fresh parsley (I use dried)
1 T dry mustard
1 1/2 t. pepper
1 1/2 pounds pork tenderloin
Combine all ingredients except pork. Mix well. Pour into gallon size plastic bag. Add pork. Seal turn over a few times. Refrigerate 4-24 hours. Remove pork and reserve marinade. Grill over med hot coals until internal temp reaches 160, about 16 min, turning once. Let stand 5-10 min before slicing. In a small saucepan over high heat boil marinade for 2 min. Pour over sliced meat. Serve warm or at room temp.
This is from Square Table cookbook from Oxford, MS.
Hey Judi! If you head up to the Madison Farmer’s Market soon as they open (I think it starts soon) there is a group there called something like Curly Girl farms or something that sells grass fed beef and I believe you can buy a whole side. There is also a farm in Harvest or Hazel Green (sorry to be so vague) that lets you order a whole side. Check out localharvest.org. I would love to do this as well but just can’t afford the price right now so I’d love to hear about your experience if you get to do it!
Thank you for this great recipe!!