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
They looks so good! I haven’t learned to grill either. My dad always did it when I was a kid, and now my hubby does it, so no reason to fix something when it’s not broken! tee hee hee!
We always gets our steaks at Kroger when they are on sale Like this week they are on sale for 4.00 a lb. Of course we bought some too! 🙂 Hope you’ve had a great weekend! God Bless!
Ok. I have loved every recipe that I have made from your cookbook and website with the exception of this one. We used your rub on some porterhouse steaks last night and they were inedible. WAY TOO MUCH SALT! We tried scraping it off and that didn’t work. To salvage them we had to rinse them off. It makes me cringe just thinking of it. My hubby makes wonderful steaks and was heartbroken when they came out like this.
Hey Jaime, I’m so sorry it didn’t work out for you! I hope you stay with us and appreciate your support and kindness!
Gratefully,
Christy
That happend to us as well when we tried the steak rub for the BGE. So, we put the rub in a shaker, and shook
it onto the steaks. Worked like a charm.
We tried this tonight and it is totally awesome on our ribeyes. Think I’ll be trying it on chicken too. Thanks for sharing.
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.