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
Christie! I loved how you give us step-by-step instructions on your recipes with pictures! Wonderful! It snowed last night here in CO, but we are expecting temps in the 70’s tomorrow! That’s crazy CO weather for you! I am going to marinate some chicken breasts in your marinade and season some ribeyes from this posting and grill away tomorrow!! Cannot wait! For those who thought the seasoning was too salty, spicy etc…next time just check the seasoning with a bit on your finger and “lightly” season until you know whether or not you will like the flavors! Shouldn’t be giving a recipe thumbs down if you don’t use common sense in these things. Have a wonderful day! God Bless!
There is no reason to watermark all your pictures like that. No one is going to steal a picture of you sitting on the couch. Or of your steak. Come on.
Christy…Here’s the recipe that we use inside.
• Choose and season the steaks preferably 1 1/2 – 2 inches thick
• Heat your oven to 425 degrees
• Put enough oil in a cast iron skillet to just cover the bottom.
• Heat the skillet until the oil begins to smoke.
• Put steaks in the skillet and cook for 5 minutes. Do not touch the steaks.
• After 5 minutes, turn the steaks and place the skillet in the oven.
• Cooking in oven for 5 min = Rare; 7 min = medium; 9 min = well done
• Remove from oven and let set for 10 minutes before serving.
• Note: if steaks are thinner than 1 ½-2 inches cooking time must be adjusted.
Looks great, I love a good steak!!!!
We have the mini Green Egg since it is just my husband and I – and we LOVE it. He does all the grilling. We watch for sales for whole tenderloin. When we find it on sale for about $8.99/lb., we buy one, and have them to cut it into 1 1/2 inch thickness. We wrap each filet individually and freeze. We have enough steak to last us a couple of months. By doing it this way, we have filets for at least six meals (for 2) for about the cost of one dinner (for both of us) at a steakhouse. And they always are cooked to perfection.
Yummy Lolalo!! And that is a great idea, thank you so much for sharing!!
Christy – I don’t think my hubby is gonna let me visit your blog any more…. It costs him too much! My 1 1/2 year old gas grill died in December and I was promised a new one this Spring. Saw this post on Monday, found a dealer in my town and cooked with my new Egg today (Saturday)!! Told hubby happy birthday (today) but it’s really all for me. I love to grill and smoke my food and this baby can withstand the frigid temps of Michigan winters. Our steaks today were the best I’ve ever made and I’ve made some pretty darn good ones in the past. I think this whole week’s menu is revolving around that Egg. So excited to have discovered the Big Green Egg! THANK YOU.
I agree with the dry rub, but I would personally add granulated garlic and possibly a small amount of brown sugar.