Steaks on the Big Green Egg




Ingredients

  • Your preferred cut of steak (NY Strip, T-Bone, Sirloin, or Ribeye) thick cut (1 1/2" - 2")
  • McCormick Grill Mates Montreal Steak Seasoning (or your own preferred brand of combined salt, red pepper, black pepper, garlic and paprika).
  • 2 Tbsp of Butter per steak

Meat Preparation

Place thawed steaks a plastic sealable container
Melt butter
pout butter over steak
apply generous amounts of steak seasoning on both side of steak
seal the container
refrigerate 4-24 hrs

Grill Preparation

Searing Method (Option A)

  • Set up Big Green Egg for direct cooking with grid
  • Heat to 650F 
  • Place steaks on grid and allow to sear for two minutes
  • Carefully open the lid and flip the steaks, allowing to sear for two minutes
  • Close the draft door and the top damper completely
  • Allow the steaks to cook until the desired internal temperature (see chart below)
  • Serve

Non-Searing Method (Option B)

  • Set up Big Green Egg for indirect cooking with plate setter and grid
  • Heat to 350F 
  • Place steaks on grid and allow to cook for 15 minutes
  • Allow the steaks to cook until the desired internal temperature (see chart below)
  • Serve

Internal Temperatures

Rare 125F-130F
















Medium Rare 130F-140F
 (AKA the PERFECT STEAK)

















Medium 140F-150F


Medium Well 150F-155F

Well 160F - But WHY???

Comments