I have quickly turned into an EggHead – a fanatical user of the Big Green Egg. Not only have I fallen in love with this grill, but I love the EggHead community. I posted a couple of pictures of my new Big Green Egg experiences on social media, and instead of casting judgement, EggHeads from around the world offered sincere advice about how to use the egg.
The first time I fired up my egg, I attempted to grill a steak. It didn’t go so well. I’m used to cooking steak on a gas grill set to high. I usually grill them 7 minutes per side. Out of habit, I cranked up the heat on the egg, placed the steak on the grate, shut the lid and let it go for 5 minutes. When I opened the lid and flipped it, the outside was completely charred.
Instead of judging me as a rotten griller, EggHeads on social media embraced my error and coached me through the proper technique. Turns out my heat was set okay, but with the egg, you only need to grill the steak for 2-3 minutes per side.
I tried again, following their advice, and wow! I’ve been grilling steaks for 20+ years, and this was the best rib-eye I’ve ever made. It had just a hint of smokehouse flavor, a nice delicate crust and was oh-so-tender inside.
Thanks EggHeads for all of the help. My husband thanks you, too.
- 2 rib-eye steaks
- Soy sauce
- Worcestershire sauce
- Steak rub or Zesutous Rib-eye Rub
- 6 tablespoons butter, melted
- 1 clove minced garlic
- 1 tsp. fresh thyme
Drizzle soy sauce and Worcestershire sauce onto the steaks. Sprinkle with steak rub or Zestuous Rib-eye Rub. Rub into the meat on both sides. Let rest at room temperature while you light the egg.
Add lump charcoal to the Big Green Egg, filling to the first line. Tuck a natural charcoal starter into the charcoal and light it. Let it burn for about 10 minutes with the lid open.
In a small bowl, combine the butter, garlic and thyme.
Place the cooking grid into the egg and close the lid. Adjust the temperature to about 550 degrees F. The bottom vent will be wide open and the top vent will be mostly open.
Place the steaks on the grill. Close the lid and cook for 2 minutes.
Burp the egg (open it about one-inch to release some heat). Then, open it all the way. Flip the steaks. Close the lid and cook for 2 more minutes.
Burp the egg. Then, open it all the way. Flip the steaks again. Spoon the butter mixture onto the steaks.
Close the lid. Shut the bottom vent
and add the damper top.
For medium-rare steaks, keep the lid closed for 3 minutes. For well-done steaks, leave the lid closed for about 6 minutes. Remove from the egg, and let the meat rest about 5 minutes before slicing.