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
Thanks for this post. Looks great. As for affording steak, I have a tip. I look for thin cut sirloin. I know sirloin is not as tender as ribeye or filet, but it has a great flavor and it is not nearly as tough as round steak or some other cuts. Another one that I sometimes find on sale is chuck tender steak. I can usually find enough chuck tender or thin sirloin for a family of three for around 10-12 dollars or less. No, it’s not like digging into a huge steak on a special event like a birthday or father’s day, but it’s a tasty treat for a quick weeknight meal. I marinate it in Moore’s Marinade for about 30 minutes and cook it on the broiler in my oven. Also, these cuts have very little fat so I feel like it’s OK to serve regularly–especially with roasted veggies.
Christy,
Where’s the picture of the finished product? Was it not around long enough to have a picture taken? LOL, Oh wait a minute, I see it now, it’s on Daddy’s plate. So sorry! Let me go zoom in. ; )
Thanks Sweet girl!
hehe! It was a bit crazed at my house during this tutorial with grandparents, grandkids, and everyone running around just wanting to eat while I was trying to take photos. I didn’t have a real sympathetic crowd when I kept asking them to wait on me! lol
Christy, thanks bunches for this recipe. My uncle did all the grilling in lur famil. God help us if one of us gals is trying to grill, LOL. I hope ou can post that sausage stuffed mushroom recipe. That sounds delicious.
I meant to add this on the end of my earlier comment–Will you be posting the recipe for his mushrooms with sausage?
I agree with Alicia S! Costco meat is terrific! Now, if we could only get the snow OFF the deck so I can even think about grillin’…
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!