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
Montreal Peppered Steak
1/2 cup- olive oil
1/4 cup- light soy sauce
4 teaspoons-McCormick Grill Mates Montreal Steak Seasoniong
Method: Mix all and place in zip lock bag (mix well) & place steaks in &
zip bag up & coat well. Place on a plate & refrigerate. Make sure to turn
bag over while marinating. Only do this for 30 minutes to an hour. Can
go longer , like 2 hours. * I like New York Strips or Sirloin Steak. I buy
a big Sirloin Steak and cut into 2 steaks for 2 people but can be cut into
3 smaller steaks. In the winter I broil my steaks. This is a simple recipe
& so GOOD!!!!!!!!!!! ENJOY.
Oooh this looks right up my alley! Thank you Violet!
I’ve never grilled either! My momma taught me the grill and the lawn mower were dangerous things, stay far away from them. My husband is just so talented with those two scary machines though that I’m happy to leave them up to him! I’ll pass your steak recipe along.
I am the chief cook and bottle washer at this house, LOL.. well as long as I can remember really. I’ve always preferred to cook anything and everything I can on my grill. I have gas and charcoal and am really wanting a smoker! I make my own rubs for various meats, most are the same ingredients just use thyme or rosemary with chicken and fish, leave it out on the steaks and pork. Garlic powder, Onion powder, season salt, white pepper if I have it, black if not, kosher salt, smoky paprika also if I have it. I keep this mix in a shaker so it’s ready to go whenever I am, LOL. I don’t really measure, but if someone wants a more precise list, I’ll probably be mixing some up next week. I’ve seen the Green Eggs, but have never cooked on one, the steaks look fantastic!! Thanks for all that you do!!! <3
Since my grocery budget is very tiny, I can only purchase a good quality steak maybe once or twice a year, and that’s only if they are on sale. Last month, my local grocery store had Porterhouse steaks on sale, so I purchased one and then froze it when I got home.
About 2 months ago, I purchased my very first ever electric frying pan, and boy do I love that thing! I hardly ever use my stove top or oven any more. And I love that fact that I don’t have to clean up grease splatters on my stove top any more.
When the day came to thaw out that Porterhouse, my mind asked: “under the broiler as usual, or on the BBQ grill?” But then I had an ‘ah ha’ moment, and decided to try the steak in the electric frying pan.
My usual way of cooking any steak is to thaw it out and then leave it covered in the store wrapper or in a zip lock bag for several hours at room temperature.. I figure cooking will burn off any microbes 🙂 and I swear that cooking a steak that has been left out of the frig for several hours is always more tender.
I put the steak in the electric frying pan, no oil, no nothing, just the steak, and put the heat on 350 degrees, then covered the electric frying pan with the lid that came with it. After about 5 minutes, I turned the steak and continued to cook it until it was the way I like my steaks… COMPLETELY DONE… NO PINK WHAT SO EVER, and just enough dark to look a tiny bit burnt.
That was the most tender, delicious steak I have ever had in my 59 years of life! I suspect that since the electric frying pan is smaller than an oven or a BBQ grill, that the size of it and the heat that was contained within it were the reason it came out so tender. Because this was the best steak I’ve ever had, I am now going to purchase more steaks per year… I’ll forgot some veggies or something in order to buy the steaks, cause now I have them on my mind all of the time! If you have an electric frying pan, try your steak in there and don’t forget to leave the steak sitting out on the counter for several hours after it’s been thawed out.
I never thought of that either, Mary, what a neat idea! Sounds delicious!
My brother married a lady that had 4 teenages and then I moved in also so we were cooking for 7. She taught me the wonders of cooking for many in a wok and now we even cook for more with grown adults in the house and those visiting. The electric skillet has been a must have. It is so good to fry a whole package of bacon and easy clean up. She cooks a roast in it too.. just coats the outside of the roast with flour, salt, pepper, and garlic salt. Adds a little oil in the pan to brown the roast and then adds worchestershire sauce to the meat and some water and covers and lets it cook for several hours. About an hour before the roast is done, adds in the potatoes and carrots. Gives a good gravy to the meat and potatoes. So glad to be a part of the SP family and get to share and learn. Worked in a steak restaurant and we did it differently and thought that was good cooking, can’t wait to try this recipe Christy. Bet your neighborhood kids loves to show up at your house. 🙂
I love your suggestion to cook the steak in an electric fry pan!
Do you mind telling me the brand or type. I have a stainless steel one, but it doesn’t get hot enough — so i quit using it.
Thanks.; I want to try your way of cooking one. Quick clean up!
Alice
This sounds wonderful. I can not grill either. My husband does the grilling in the family.
I want one of the Green Eggs. I plan to treat myself as soon as the boys finish college. thank you for this delicious recipe. We get our steaks at Sams. Steaks are never as good out as they are on the grill at home.
Most all of the grocery stores have good steaks, Publics, Krogers, Cosco, Sam’s Club… but… I have found through experience that the very best steaks are at Fresh market. Just last week I purchased some nice filets and they were about 1 ½” or so thick and were very good but they didn’t have the special flavor of fresh Market. Christy I have copies of many of your recipes and all of them are great! The next steak I do will use your great steak rub.
My family loves this recipe for Barbecued Pork Chops which I found in Cooking Light several years ago, although I can’t find a direct link to it now:
Barbecued Pork Chops
Sauce:
1/4 cup packed brown sugar
1/4 cup ketchup
1 Tbl Worcestershire sauce
1 Tbl low-sodium soy sauce
Remaining ingredients:
6 (6-ounce) bone-in center-cut pork chops (about 1/2 inch thick)
1 tsp dried thyme
1 tsp garlic salt
1/4 tsp ground red pepper
Cooking spray
Prepare grill or broiler.
To prepare sauce, combine the first 4 ingredients in a small bowl. Place 1/4 cup sauce in a small bowl, and set aside.
Trim fat from pork. Combine the thyme, garlic salt, and pepper; sprinkle over pork. (I tend to just sprinkle the three ingredients over the pork and don’t measure).
Place pork on a grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side, basting with remaining sauce. Serve pork chops with reserved 1/4 cup sauce.
YUM!! I know a few people from Cooking Light and I can’t imagine they’d ever make anything that wasn’t delicious! Thank you for sharing, I’m gonna try this!