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!

Executive chef Bobby of Big Green Egg presenting a plate with trees in the background.

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.

A man and woman cooking steak with a Big Green Egg grill on a porch in the woods.

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!

Bobby lowering the Big Green Egg from the bed of his truck.

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.

A hand coating a ribeye with seasoning on a white dish.

*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.

Ribeye steaks coated in seasoning on a white plate.

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!

Close-up of thermometer on the Big Green Egg.

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!

A man on a porch adding the steak to the Big Green Egg grill surrounded by trees.

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!