Oh, steak night. How I look forward to this meal every time I make it. In our household, there is only one cut of steak, and that’s the Ribeye. The fat chunks and marbleization make it perfect for grilling because it will leave a moist and juicy steak on your plate. The only trick is to watch it carefully so you don’t accidentally burn it.
Selecting the Steak: Look for the most marbleization you can find. I prefer buying the steaks from local butcher shops, or buying the whole Ribeye from a warehouse store and cutting the thickness I prefer. Nothing beats owning a vacuum sealer so you can buy in bulk to get a better price per pound and cut the steak you want, not what the store gives you.
Selecting the Grill: Get a Big Green Egg, or something similar to the ceramic cooker. In my opinion, there is only one grill for the home enthusiast, which is the BGE. I’ve been cooking on one for over 7 years and will never look back. Steaks are better on the BGE because the temperature can rise over 650°, and the dome shape allows for the heat to circulate in a similar motion like a rotisserie.
Selecting the Spices: To each their own. Some prefer salt and pepper only, while others just like seasoning salt. Below, you’ll find a list of spices that I add to my steaks before cooking. I tried cooking with butter or oil, but I really don’t think you need it. Same goes for using steak sauce. The spices should be more than sufficient to tantalize your taste buds!
- Kosher Salt
- Freshly Ground Black Pepper
- Turmeric (for color)
- Paprika (for color)
- Garlic Powder
- Onion Powder
- Take the steak out an hour before you plan to cook it. Add the seasoning right away so it has time to soak into the meat. If you don’t follow this step and start with a cold steak, you’ll end up burning the outside waiting for the internal temperature to rise for your style of cooked meat.
- At the 30-40 minute mark of waiting, start the BGE up. Never fill the fire box for grilling at high temps. You need the air flow in the egg, which also means being able to visually see at least 1-2 air holes in the bottom. If adding a little smoke flavor, you don’t need much. To save on the cost of chips, I typically scrounge the bottom of the wood chunk bags and can find small enough pieces to use. Open the bottom and top vent all the way and light the egg.
- Wait patiently. You’ll see the dome temp rise quickly. You’ll want the temperature to be at least 600° before putting on the steak. BGEs can cook in excess of 650°, depending on airflow, charcoal, etc. Do not close the vents.
- Do not attempt to use an extra thermometer on the grill temp. Most thermometers can’t handle the high temps and you’ll end up with an HHH reading on the screen, and possibly damage the probe if left on the grill.
- Put the steaks on! Cook each side for 1-3 minutes each, depending on the thickness. At 3/4″ steaks, I’m usually cooking at 2-2.5 minutes per side. Your looking to get a good sear on both sides, but don’t overdo it or you’ll burn the sugar and fat.
- Do not play with the steak while its cooking. This will only cause the seasoning to rub off onto the grill. Do not cook with the dome open, unless you enjoy flare ups for that extra charred taste. :o)
- On the second side, when the 1-3 minutes is up, close the top and bottom vents to put out the fire. Again, depending on thickness and desired internal temp, you’ll cook the steaks for additional 2-5 minutes.
- Remove the steaks from the grill when the temperature reaches approximately 5° less then the temp your looking for. The steaks will continue to rise in internal temp as you let them rest for 5 minutes before serving. For a medium Ribeye, you’ll want the steak between 135°-145° (my preference), but follow the USDA’s guidelines on internal food temperatures on their website.
- Enjoy the juiciest steak you’ve ever cooked!