This weekend I cooked some rib eye steaks on my egg. I found some really thick prime grade rib eye steaks at Costco, they have the best meat. These steaks looked so good and I didn’t want over season them I decided to stick with the basics, salt pepper and garlic (SPG). I a made rub using 4 garlic cloves, 1/3 cup of course pepper, 2 tablespoons of kosher salt, 2-3 tablespoons of vegetable oil, and mixed it all up in the food processor. I then rubbed SPG mixture over the steaks.
I grilled the steaks on my Big Green Egg. It took me a while to get the freaking fire going. I love my egg but sometimes it can be a bit of a temper-mental bitch. When the temperature finally hit 550, I seared the steaks for 3 minutes on each side. I took the steaks off and let them rest a few minutes while I lowered the temperature on the egg to about 400. I cooked the steaks for until they reach 130 internal temp, about 6 minutes on each side.
The SPG mix made a nice crust on the outside of the steak that really complimented the beefy flavor of the steaks. The egg may be a temper-mental bitch but it does grill a mean steak. The natural lump charcoal does impart a delicious smokey flavor to the steaks that cannot be done on a gas grill.
Cheryl made some delicious sauteed mushrooms. I also had her cooking potatoes and vegetables on the disc while I was grilling the steaks. It was one of the best steak dinners we’ve ever made.
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