The Perfect Steak


  • 2 steaks, 1-1/2 to 2-inches thick, preferably rib-eyes
  • 1/4 cup kosher salt
  • 1/2 tsp white pepper
  • 2 tsp black pepper
  • 1/4 tsp cayenne pepper


Trim the steaks of any excess fat. Mix all of the dry ingredients together and apply to both sides of the steaks. Allow to stand at room temperature for 30 minutes before grilling.

Set the EGG up for direct cooking (no convEGGtor) at 650°F/343°C. To increase sear marks use a cast iron cooking grid; for extra flavor add wood chips.

Place the steaks on the grill and sear for two to three minutes.

Open the lid and flip the steaks onto a new section of the grid. After two to three more minutes, flip the steaks once more.

Completely shut down the EGG by closing the damper top and draft door. Let the steaks continue cooking for 3 to 4 minutes, until they reach the desired internal temperature (check with a meat thermometer).

Remove the steaks and let them rest for 5 minutes before serving.

One thought on “The Perfect Steak

  1. Yikes!! An inch and one half New York strips. Got the egg up to 800* before opening lid. Put 6 strips on and closed the lid. Temp decreased to 625*. Steaks were finished in four minutes. Not sure this technique is atmospheric pressure sensitive. Here in Georgia at 1550 ft I would try decreasing the heat ’bout 100* F in the future. Meanwhile, the steaks were med. well to well, juicy, and down right delicious. Will attempt again in the future and will submit results.

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