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
Those steaks look good, I’m going to have to try that seasoning mix. I just called a local dealer to see about a BGE and looks like it will have to wait awhile here…but I’ll bet it’s a lot better to cook in than those aluminum grills!
Christy, I can so relate to your story! I never bothered or was even eager to learn how to grill growing up. There’s always someone around whom knew what they were doing or was eager to be the Grill Master. I was happy doing any prep work that needed to be done and I guess I fell Into that rut and here we are today. Me + grill= total confusion! I’ll admit, I do like “grilling” on my George Foreman, but that’s not considered “real” grilling by any means.
Now that I’ve seen what an “Green Egg” looks like and what It Is actually, my worries will be resolved that the Easter Bunny was bombarding everyone with green eggs. =) I often pass homes where I’ve seen these outside and always wondered what It was. I just assumed they were getting an early start on Easter decorating. lol
That steak looks yummy! Sadly, I don’t eat steak, or pork chops, or ribs, or shall I continue on? =) I love meat, but don’t fancy myself on most of It. Maybe my taste buds just don’t have good taste! lol
We do not eat a lot of steak, but when we do, it is usually filet. If they are thick, which they usually are, we cut them in half. I put the steak in a gallon size ziploc bag and then pour Italian dressing over them (I add plenty..enough to cover the steaks), then add soy and terriakyi? sauce and nature’s seasoning. I don’t have any measurements…a few tbsps. of terriakyi and splashes of soy. I have let the steaks set in this marinade anywhere from 4 to 24 hours. The meat is so tender, it can be cut with a fork (especially if it has been marinated for 12+ hrs.).
Oh, I forgot to mention…I made your strawberry cake with the crm. cheese icing. The funny thing is that I used 2 cake mixes and doubled the icing…..and I used extra strawberries. I wanted to make a 3 layer cake for my husband’s office party.
Well, things happened. I baked the cakes the day before and was going to put the icing on the day of the party. Well, I got home later than I had planned and only had a couple of hours before I had to leave. Needless to say, I did something wrong and when I put the icing on and had my three layer cake…it looked great…….for about 15 seconds and started sliding. I worked and worked and it just got worse. I finally ended up cutting the cake up and putting it in my trufle bowl. I put strawberries around the bottom and layered my pieces of cake and extra icing, topping it off with more strawberries. ANYWAY..they were having a contest at the party….and I won $100 for first place….for taste….my presentation wasn’t a winner, but as someone said, “I’m not worried about how it looks, I just want to eat it.”
I am sorry this is so long, but I wanted you to know about the cake.
I always look forward to reading your stories and trying your recipes.
Thank you for all that you do.
I would love some tips on cooking steaks indoors! In a skillet on the stove or in the oven…. something like that. I don’t have a “indoor grill”, either. Just my stove and oven. Thanks!!
My daddy and uncles did all the grilling when we were growing up..then after we were grown with our own families my sisters and I are the ones that do the grilling. I love grilling out!!!
If you live in Huntsville or the North AL area, the BEST steaks are at Star Market. They aren’t the least expensive but, they are by far the most flavorful…Honest!
I’m sorry, I forgot to mention Christy’s recipe sounds good also. Will try
that soon as it is very cold still in the North East. Also the other recipes
listed sound delicious too. Thanks for a great site and I too love to read
the comments and that you allow people to share their thoughts and re-
cipes also. I don’t always comment but I most certainly read every email
you send. I just reasontly made the Strawberry Cake with Cream Cheese
Frosting. Was delicious plus the Miss Mary Anne’s Twinkie Cake which I
actually liked better than the Strawberry Cake. I love southern foods as I
was born in the south and lived in Texas and Oklahoma. Yea!!!!!