Steak on the Big Green Egg
Versatility is the name of the game with a Big Green Egg – a perfectly prepared steak can be cooked many different ways depending on how you like it.
Select Your Steak
The first step, of course, is to select the type of steak you’d like to cook! Whether it’s a tenderloin, ribeye, porterhouse, or New York strip, there is a way to cook any steak to perfection on the Big Green Egg. When selecting a steak, keep in mind how many people will be eating, timing, and cooking methods. Of course, thicker cuts will take longer to cook and cooking methods will need to adjust to make sure the desired internal temperature is reached. For larger steaks, 1½ inches or thicker, reverse searing is suggested; for thinner steaks, direct grilling or cast iron methods work best.
Doneness by Internal Temperature
Traditional Reverse Sear
A sure-fire way to get a juicy, tender steak is to use the reverse sear method. Set the EGG for indirect cooking with the convEGGtor at 250°F/121°C.
Place the steaks on the cast iron grid with convEGGtor or half moon convEGGtor stone and roast until they reach an internal temperature of 115°F/46°C. Using an instant read thermometer helps make sure the steaks are not overcooked. Put the steaks aside and reset the EGG for direct cooking (without convEGGtor) at 500 -600°F/316°C.
Once the EGG is up to temperature, place the steak back on the cast iron grid and sear on each side until the steak reaches the desired internal temperature.
Reverse Sear Cowboy Style
Similar to the traditional reverse sear method, this method starts off by roasting the steak. The difference comes with the finishing the steak directly over the coals creating more roasty, nutty flavors. Flipping the EGGspander Multi-Level Rack over so the grid is directly over the coals is the easiest way to accomplish the cowboy finish. Don’t forget to sear the fat on the sides.
Reverse Sear Caveman Style
Not for the faint of heart, this method finishes the steak directly into hot coals. The most popular steak for this method is the Tomahawk, which is a ribeye with the rib still attached. It is cut to the thickness of the rib, so they are generally between 2 and 3-inches thick. One steak can easily feed 4 people or more, depending on portion size. The attached rib helps serve as a “handle” for tongs to grab when flipping or positioning the steak.
Before you throw your steaks directly on the fire—literally—fan off any excess ash from the surface of the coals. When you put the moist, oxygen-impermeable steak on the coals, the part that is touching the meat gets extinguished, and can’t reignite. It produces no ash during the cooking. All the heat in the coals will be generated within the coal itself, not on the exterior.
Mastering this method requires the control of temperature, time and thickness of the steak. The thicker the steak the longer it is able to be left in the coals. As a rule of thumb, one minute per side in the coals usually creates the perfect medium rare steak. Be sure to use heat resistant gloves during this cooking process.
For a traditionally grilled steak, set the EGG for direct cooking without the convEGGtor at 400ºF/204ºC and cook until the desired internal temperature is reached. Flipping is required to make sure that each side is cooked fully. For crosshatch grill marks, place the steaks at a 45° angle to the grid. Then rotate 90° and sear again, flip and repeat. This leaves a diamond grid that will let everyone know you’re a true grill master!
Using the cast iron skillet (or plancha) method adds the perfect crust on your steak with just a hint of smoke. The EGG should be set for direct cooking without the convEGGtor at 500ºF/206ºC with the cast iron on the grid. The cast iron should be searing hot before placing the steak on it. For a wonderful flavor, be sure to use lots of butter and herbs such as parsley, thyme, or rosemary. To achieve even more flavor try basting the steak with the melted butter.
- No matter the cooking method, let the steak rest at least 10 minutes for the juices to redistribute through the meat before you cut or serve.
- Slice steak against the grain for the most tender bite.
- Use a thermometer to measure the internal temperature. The best degree of doneness, of course, is a matter of personal preference.
- Replace the stainless-steel grid with a cast iron grid for more defined grill marks on the steak.