Rib-eye Steaks on the Big Green Egg

What not to do

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.

Charred Rib-eye

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.

rib-eye steak marinating on sheet pan

Setting up the Big Green Egg

Season your steaks liberally on both sides with soy sauce, Worcestershire sauce and your favorite steak rub, and let it rest at room temperature while you light your egg.

To light your Big Green Egg, add lump charcoal, 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.

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.

rib-eye steak grilling on Big Green Egg

Hot and Fast

As I mentioned above, you’re going to grill these rib-eye steaks super fast.

Just two minutes on one side. Then, flip and grill two minutes on the other side.

When you open the Big Green Egg, be sure to “burp it.” Open the lid about one inch to release some heat. Then, you can open it all the way.

rib-eye steak grilling on Big Green Egg

The Final Step

The key to a getting a perfectly cooked steak is this last step.

Flip the steak one more time, and add a spoonful of herb butter on top of each steak. Place the damper on the top of the egg and shut the bottom vent.

damper on top of Big Green Egg
vent closed on Big Green Egg

For medium-rare steaks, keep the lid closed for 3 minutes. For well-done steaks, leave the lid closed for about 6 minutes.

rib-eye steak on wooden board
4.69 from 22 votes

Rib-eye Steaks on the Big Green Egg

By: Christie Vanover
How to grill the perfect rib-eye steak on a Big Green Egg, including grill settings, recipe and the trick to cooking it to your favorite wellness.
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 2


  • 2 rib-eye steaks
  • Soy sauce
  • Worcestershire sauce
  • Steak rub
  • 6 tbsp butter, melted
  • 1 clove garlic, minced
  • 1 tsp fresh thyme


  • Drizzle soy sauce and Worcestershire sauce onto the steaks. Sprinkle with steak rub. Rub into the meat on both sides.
  • Let rest at room temperature while you light the egg to 550F degrees. The bottom vent will be wide open, and the top vent will be mostly open.
  • In a small bowl, combine the butter, garlic and thyme.
  • Place the steaks on the grill. Close the lid and cook for 2 minutes.
  • Flip the steaks. Close the lid and cook for 2 more minutes.
  • Flip the steaks again. Spoon the butter mixture onto the steaks.
  • Close the lid. Shut the bottom vent and 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.


Calories: 720kcalProtein: 40gFat: 62gSaturated Fat: 34gCholesterol: 212mgSodium: 407mgPotassium: 531mgVitamin A: 1095IUVitamin C: 1.1mgCalcium: 24mgIron: 3.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: American
Did you try this recipe?Be sure to rate it, leave a comment and save it so you can make it again. Show off your awesome results on social by tagging @zestuous

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Christie Vanover

About Zestuous

Hi. I’m Christie, the head cook and award-winning competitive pitmaster for Team Girls Can Grill. I have won multiple grand championships and have dozens of top ten category finishes. People know me as the girl who is forever hovering over a grill, smoker or campfire with tongs in one hand and a glass of wine in the other.

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Recipe Rating


  1. I would like to try this and I’m new to the egg. At the end when you close the vent and put the ceramic lid on it to let it rest
    how do you open it without it shooting out flames?

  2. Used this method and I have to agree with some others here. Closing the vent and top at the end gave my steaks an awful flavor. Borderline inedible. Not sure I’m willing to risk trying it again.