By Christie Vanover | Published November 22, 2014 | Last Updated December 28, 2022
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.
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.
THE RIGHT METHOD
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.
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.
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.
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.
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 Steaks on the Big Green Egg
- 2 rib-eye steaks
- Soy sauce
- Worcestershire sauce
- Steak rub
- 6 tablespoon butter melted
- 1 clove garlic minced
- 1 teaspoon 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.
This estimate was created using an online nutrition calculator