No special equipment needed for this cook. A Grid Extender helps for the dwell phase, but is not necessary.
BGE Set Up
Direct with the cooking grate on top of the Fire Ring.
Cook at a dome temperature of 550 – 600F.
Sear with the Dome open, flipping every 30 – 45 seconds until both sides are seared. Close draft doors and dwell with Dome closed until desired doneness, approximately 1 – 3 minutes.
- Ribeye or NY Strip Steak
Properly preparing your steak is probably the biggest factor in the final product (other than the quality of the meat itself). To make sure we get a perfect sear on our steak, the surface of the steak must be bone dry before grilling. To accomplish this, salt both sides of the steak with kosher salt and let it dry overnight in your fridge on a rack set into a baking sheet. Then before grilling, pat the steak dry with paper towels. A dry surface lets the heat of the grill actually sear the meat, instead of evaporating any leftover moisture (a wet steak leads to grayish, unappetizing final product).
When it comes to seasoning, I like to keep it simple and let the steak speak for itself. I try to put more seasoning on steaks than other things, 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.
Making a good fire is important; you need a blast furnace to get a good sear. Also, to get a good sear make sure you preheat your grid! You should hear a nice sizzle when you drop the steak on the grill. If you are having trouble getting your grill hot enough you may need to clean your Big Green Egg.
We are looking to get a good sear, so set your Egg up to cook Direct. Place your cooking grate on the Fire Ring and you’re all set. I highly recommend cast iron cooking grates for steaks, as you’ll get an amazing sear.
Before tossing our steak on the grill, make sure your fire is good and hot. Remember to give your cooking grate time to preheat, so that when you throw the steak on you hear a nice sizzle.
This cook is broken down into two main parts; the “sear phase” and the “dwell phase.”
During the sear phase, leave the Dome open and flip your steak every 30 – 45 seconds until both side are seared. The goal is to sear the outside, but leave the inside relatively uncooked. A good sear is a deep mahogany color, NOT black! As you flip, move the steak to different parts of the grill. We specifically do NOT want “hatch-marks,” we want the entire surface seared.
Once the steak is seared to your liking, it’s time for the dwell-phase. Pull the steak off, and close the Draft Door / Daisy Wheel to kill the flames. Then put the steak back on the Egg with the Dome closed to finish cooking to your desired doneness. This should only take 1 – 3 minutes, so stay close. If you have a Grid Extender, it’s a good idea to use it for the Dwell phase.
When you cook steaks, you have to be careful because your Egg is extremely hot. 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, because a backflash at these temperatures can be very dangerous. Safety aside, grilling steaks on the Big Green Egg is amazing and will result in a steakhouse quality steak at a fraction of the price. If you want to go the extra mile, check out grilling with a cast iron grid.
By flipping the steak multiple times you will sear the entire surface of the steak, instead of just the “cross-hatched” portion. More Sear = More Flavor! Additionally, by flipping often the interior of the steak will be more evenly cooked, and will have less overcooked portions near the exterior. The end result is perfect doneness all the way to the very edge, which is nicely seared.
When grilling steak on the Big Green Egg, you will need to experiment with the cooking times! The grilling time will depend on how hot the fire is, how thick the steak is, and how you like your steak cooked. I know the times I write here will not work for everyone, but it’s the method that is the key. Flip your steak often to get a complete sear on both sides, then finish cooking during the dwell. If you’re not sure about the cooking times, be sure to use a digital thermometer, and always err on the side of under cooking your steak. You can always cook it more, but you can’t “un-cook it.”