Seared rib eye on a Kamado grill, ridiculously good, at half the steakhouse price.
When you cook steaks using this method, you have to be careful because your Egg is extremely hot (600 degrees). If you don’t have a good set of grilling gloves, you should get some. If you haven’t read about Burping the Egg now would be a good time, otherwise, at these temperatures your arm will look like these dudes that shave their arms, seriously, it can be very dangerous. Safety aside, grilling steaks on the Big Green Egg is amazing and will result in a steakhouse quality at half the price.
Keep it simple and let the steak speak for itself. Rub the meat (both sides) with some EVOO so the seasoning sticks. I try to put slightly more seasoning on steaks, as flipping it tends to shake off just a little of the rub. Experiment with it as you grill, but I prefer simple kosher salt and cracked black pepper, that’s all. Be sure and take the meat out of the fridge 30 minutes prior to cooking so the meat comes up to room temperature. Use a good cut of meat, it makes a difference. I prefer a rib eye 1.5″-2″ cut.
Start the Fire:
To get a good sear make sure you preheat your grid! I prefer 600 degrees, some recipes say 650-750, you’ll have to experiment. You should hear a nice sizzle when you drop the steak on the grill. Chunk the meat directly on the grill for 1-2 minutes per side to get a nice sear on your steak. Keep the lid closed! Don’t touch the steak unless you are going to flip it, and only flip it twice during the sear process! It’s not a hockey puck, so don’t push your steak around the grill. All that does is prevent a nice crust from forming. When both sides of the steak have seared, flip them for the final time and close the draft door and cap-it. Move the steak to a cooler spot on the grill (away from the center). Let the steak sit for another 2-4 minutes to finish cooking to your desired done-ness.
After pulling your steak let it rest under foil for 5-10 minutes before serving to allow the juices to redistribute throughout the meat. Remember the internal temperature will rise a few degrees after you take it off the grill, so take that into account when deciding when to pull the steak.
I like to make garlic butter and place a glob in the center of the steak under the foil as the steak rest. Garlic butter recipe.
Enjoy! Let me know what you think.