Chris Lane’s Rib-Eye Steaks on the EGG

Chris Lane has been fishing professionally since 2000, but his tournament fishing goes back much further, to when he was just a boy and would have family tournaments between his dad, grandfather, and his brothers Bobby and Arnie.

Chris travels all over the United States competing in Bassmaster Elite Series events and B.A.S.S. Opens, and his career highlight was winning the 2012 Bassmaster Classic on the Red River in Shreveport, Louisiana.

While Chris is known on the B.A.S.S. tour for his positive attitude and proficiency with several fishing techniques, back at home he’s renowned for his Big Green Egg techniques!

Three Bassmaster Elite Series anglers — Jason Quinn, Chris Lane and J Todd Tucker — paired with local celebrity chefs Michael Serdula of The Olive Room, Ben Skelley, chef/owner of Chop House Vintage Year, and Michael Schwartz, executive chef of Capital City Club, to compete in the Evan Williams Bourbon & Big Green Egg “Grill with the Greats” Cook-Off at the Montgomery Riverfront.

Click here to learn more about Chris.

 

“This is my favorite meal, especially when cooked to perfection on the Big Green Egg!”
Chris Lane, Winner of the 2012 Bassmaster Classic

Ingredients

  • 4 (1 inch thick) rib-eye steaks
  • ¼ cup olive oil
  • Tony Chachere's Seasoning

Instructions

Preheat the EGG to 550ºF/288ºC.

Using a basting brush, lightly coat each of the rib-eye steaks with the olive oil, season with Tony Chachere’s Seasoning, and set aside.

Place the steaks on the grid and close the lid. Cook for 3 minutes. Turn the steaks over and continue cooking for 3 more minutes for medium-rare.

Transfer the steaks to a platter and let the steaks rest for 5 minutes. Slice across the grain and serve with a baked potato and grilled asparagus.

Grilled Asparagus Ingredients

  • 1 pound asparagus
  • 1-2 tbsp olive oil
  • Tony Chachere's Seasoning

Grilled Asparagus Instructions

Prepare the asparagus by breaking or cutting off any tough bottom. Coat the asparagus with olive oil and sprinkle with Tony Chachere’s Seasoning.

Grill the asparagus spears for 5-10 minutes, until nicely charred and fork tender, turning them every few minutes so that they brown relatively evenly.

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