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
Tried this recipe last night! a little on the salty side for us….not unbearable. Don’t get me wrong, it was still the best tasting steak I’ve ever eaten….I didn’t have to use any sort of sauce….which is totally not me!! I’m a sauce person! Maybe something we did or just coated too much?? We don’t have a BGE, used regular grill. Do you think if I just reduced the kosher salt would help?
I let the spousal unit do the grilling. It’s such a manly thing to do!
But I have to say that to cook a great steak, you need to start with good meat. We are lucky enough to live in farm country and have a friend who raises Black Angus (corn-fed and no hormones). We buy a quarter of a steer from him every winter.
The swiss steak I make out of this is to die for, too.
GRASS FED BEEF CONNECTION!!! There is a great family outside of Lawrenceburg, Tennessee that raises grass fed beef. Check out dixonfamilymeats.com. The owners are Bill and Gail Dixon. Lawrenceburg is about 20 miles north of the Alabama state line. Bill and Gail were regulars at the market at Bridge Street in Huntsville until it unexpectantly closed. They make regular deliveries to Alabama (at least they did a few months ago). Contact them or look for them at local farmers markets this spring. By the way Christy, I am AC’s mom! Thanks for all you do for her!
I’ve had a Big Green Egg now for about 4 years and it’s the best grill I’ve ever owned. Yes they are more expensive but they are more flexible and produce a better product by far. This method for steaks is a winner and getting the temp so high sears the meat which seals in the juices which makes the steak more tender and flavorful. Another family favorite we do on the Egg are ATB’s. Atomic Buffalo Turds, Take a jalapeno cut it length wise, clean out the veins and seeds, put in some cream cheese, then a decent piece of raw shrimp top of the cream cheese, then wrap the pepper with a half of a slice of bacon and put a tooth pick through it to hold it all together. I’ll slow cook these on the Egg with a small piece of wood for smoke at about 300 degrees till the bacon crisps up. You won’t believe how good these are. One more quick note a super hot iron skillet sprinkled with salt will cook the best tasting hamburger you’ve ever had. The hot skillet and salt will produce a nice brown crust that will give the burger a different taste you will crave till you cook another one. One of my favorite ways to cook a burger. Good Cooking and Eating!! Buddy
Love your website ! I have found so many great recioes from you and your friends. Thanks so much you are my kinda cook. A little bit of everything just my style.
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