What not to do
I quickly became an EggHead — a devoted Big Green Egg fan. I love the grill and the welcoming EggHead community.
After sharing photos of my new grill on social media, EggHeads from around the world replied with friendly, practical advice instead of criticism.
The first time I fired up the Egg I tried to grill a steak the same way I do on my gas grill: high heat, long cook. I usually leave steaks on a gas grill for seven minutes per side, so out of habit I heated the Egg high, put the steak on, closed the lid and walked away for five minutes.
When I opened the lid to flip the steak, the exterior was burned and charred.
The right method
Instead of mocking my mistake, EggHeads offered clear guidance. Their tip: with the Egg you only need 2–3 minutes per side for a perfect sear.
I tried again using their advice, and it was incredible. After more than 20 years of grilling, this was the best rib-eye I’ve ever cooked: a delicate crust, subtle smoke flavor and a tender interior.
Thanks to the EggHead community — and my husband appreciates it, too.
Setting up the Big Green Egg
Season steaks generously on both sides with soy sauce, Worcestershire and your preferred steak rub. Let them sit at room temperature while you light the Egg.
To light the Big Green Egg: fill the firebox with lump charcoal up to the first line. Nestle a natural charcoal starter among the coals, light it, and let it burn for about 10 minutes with the lid open.
Place the cooking grid, close the lid, and stabilize the temperature around 550°F. The bottom vent should be fully open and the top vent mostly open.
Hot and fast
Grill the rib-eyes quickly over very high heat. Two minutes on the first side, then flip and grill two minutes on the second side.
When you open the Egg, “burp” it first by cracking the lid about an inch to release heat, then open fully if needed.
The final step
The finishing move makes a big difference. Flip the steaks once more, spoon a portion of herb butter over each steak, then close the lid. Lower the top damper and shut the bottom vent to trap heat and finish the cook.
For medium-rare, keep the lid closed for three minutes. For well done, leave it closed about six minutes. Remove the steaks and let them rest five minutes before slicing.
Rib-eye Steaks on the Big Green Egg
Ingredients
- 2 rib-eye steaks
- Soy sauce
- Worcestershire sauce
- Steak rub
- 6 tbsp butter, melted
- 1 clove garlic, minced
- 1 tsp fresh thyme
Instructions
- Drizzle soy sauce and Worcestershire on the steaks, then sprinkle with steak rub and rub it into the meat on both sides.
- Let the steaks rest at room temperature while you light the Egg and bring it to 550°F. Bottom vent fully open, top vent mostly open.
- In a small bowl combine melted butter, minced garlic and fresh thyme.
- Place steaks on the grill, close the lid and cook for 2 minutes.
- Flip the steaks, close the lid and cook 2 more minutes.
- Flip the steaks again and spoon the butter mixture over each one.
- Close the lid, shut the bottom vent and lower the top damper to finish cooking.
- For medium-rare, keep the lid closed 3 minutes; for well-done, about 6 minutes.
- Remove from the Egg and let rest about 5 minutes before slicing.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
More Big Green Egg Recipes
- Pizza on the Big Green Egg
- Brisket on the Big Green Egg
- Bacon Bourbon Smoked Turkey