Cooking Steak On Big Green Egg: From Prep to Plate

There’s nothing quite like the flavor of a perfectly cooked steak hot off the Big Green Egg. Known for its unbeatable heat retention and ability to sear, smoke, and grill with precision, the Big Green Egg is a favorite among backyard chefs and Grillmasters alike.

We’ll walk you through everything you need to know to cook the ultimate steak—from prepping your cut and seasoning it just right, to dialing in the perfect temperature and achieving that crave-worthy crust.

Cooking Steak On Big Green Egg: Perfect Techniques for Juicy Results

Let’s dive into the process of cooking steak on the Big Green Egg and turn your backyard into a gourmet paradise.

Choosing The Right Cut

Cooking steak on a Big Green Egg can be a delightful experience. The right cut of steak is important to achieve the perfect flavor and tenderness. With so many options, choosing the right cut can be confusing. This guide will help you pick the best steak cut for your Big Green Egg grilling adventure.

Popular Steak Cuts

There are several popular steak cuts that grill beautifully on a Big Green Egg. Here are a few favorites:

• Ribeye: Known for its rich marbling, ribeye steaks are juicy and full of flavor. They cook well at high temperatures, which makes them perfect for grilling.
• New York Strip: This cut is leaner than ribeye but still offers a good amount of marbling. It has a firm texture and is often considered the best for grilling.
• Filet Mignon: The tenderloin cut is the most tender steak. It has less fat, making it a healthier option, but it can be less flavorful than other cuts.
• Porterhouse: This steak is a combination of New York Strip and Filet Mignon. It offers the best of both worlds—tenderness and flavor.
• T-Bone: Similar to the Porterhouse, but with a smaller tenderloin section. It is great for those who want variety in one steak.

These cuts vary in flavor, tenderness, and marbling. Each brings a unique experience to your grilling session. Choose a cut based on your preferences and desired results.

Factors To Consider

When choosing the right steak cut, consider several factors:

• Thickness: Thicker steaks are easier to cook to the desired doneness without overcooking. Aim for steaks at least 1 inch thick.
• Marbling: Marbling refers to the fat within the muscle. More marbling means more flavor and juiciness. Ribeye and New York Strip are good examples.
• Tenderness: Some cuts are more tender than others. Filet Mignon is the most tender, while New York Strip and Ribeye offer a balance of tenderness and flavor.
• Flavor: Different cuts have distinct flavors. Ribeye is rich and beefy, while Filet Mignon is mild. Consider what flavor profile you prefer.
• Budget: Steaks vary in price. Filet Mignon and Porterhouse are more expensive, while New York Strip and Ribeye are more affordable.

To make the best choice, think about these factors. Your preferences and grilling experience will guide you to the perfect steak cut for your Big Green Egg.

Preparing The Steak

Cooking a steak on the Big Green Egg is an art form. The first step to a perfect steak is proper preparation. This involves marinating, seasoning, and letting the meat rest. Let’s dive into the details of how to prepare your steak for the Big Green Egg.

Marinades And Rubs

Creating a flavorful steak starts with choosing the right marinade or rub. Marinades can add moisture and depth of flavor, while rubs can create a delicious crust. Here are some tips:

• Marinades: Combine acidic ingredients like vinegar or citrus with oil and herbs. This helps tenderize the meat.
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• Rubs: Mix spices and herbs to coat the steak. This can include salt, pepper, garlic powder, onion powder, and paprika.
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Here’s a simple table to show the difference between marinades and rubs:

Marinades	Rubs
Moisture and tenderization	Flavorful crust
Requires soaking time	Quick application
Liquid-based	Dry ingredients

Marinate your steak for at least 30 minutes. For best results, let it soak overnight. Ensure all parts of the steak are evenly covered. If using a rub, apply it generously, pressing it into the meat. This ensures the flavors penetrate deeply.

Resting The Meat

Resting the meat is a crucial step in preparing steak. After removing the steak from the marinade or applying the rub, let it rest. This allows the flavors to meld and the meat to come to room temperature. Here’s why it’s important:

• Even Cooking: A room temperature steak cooks more evenly than a cold one.
• Juiciness: Resting allows the juices to redistribute, making the steak juicy.

Here are some steps to follow:

1. Place the steak on a plate.
2. Cover it loosely with aluminum foil.
3. Let it sit for 30 minutes.

While the steak rests, prepare your Big Green Egg. Set it to the desired temperature for the cooking method you prefer. Patience is key. Allowing the steak to rest improves both flavor and texture. Your taste buds will thank you.

Setting Up The Big Green Egg

Cooking steak on the Big Green Egg is an experience that brings out the best flavors of the meat. Setting up the Big Green Egg properly is essential for achieving the perfect steak. This involves managing temperature control and selecting the right charcoal. Let’s delve into these aspects to ensure your steak is grilled to perfection.

Temperature Control

Proper temperature control is key to cooking a great steak on the Big Green Egg. Start by lighting the charcoal. Allow it to burn until it’s covered with a light ash. This usually takes about 10-15 minutes.

Here are some steps to maintain the right temperature:

• Adjust the air vents: Open the bottom and top vents to control airflow.
• Use a temperature gauge: Ensure the grill reaches the desired temperature, typically between 450°F and 500°F for steaks.
• Preheat for at least 10 minutes: This ensures the grill is evenly heated.

Monitoring and adjusting the vents is crucial. Opening the vents increases the temperature, while closing them lowers it. A good rule of thumb is to start with both vents half open and adjust as needed.

Here’s a quick reference table for vent adjustments:

Temperature	Bottom Vent	Top Vent
450°F – 500°F	Half Open	Quarter Open
350°F – 450°F	Quarter Open	Just a Crack

Use these settings as a starting point. Adjust them based on your specific grill and conditions.

Charcoal Selection

The type of charcoal used impacts the flavor and cooking process. For the Big Green Egg, lump charcoal is recommended. It burns cleaner and hotter than briquettes.

Consider these tips for selecting and using charcoal:

• Choose hardwood lump charcoal: It imparts a natural, smoky flavor to your steak.
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• Avoid charcoal with additives: Chemicals can affect the taste of the meat.
• Store charcoal in a dry place: Moisture can make it harder to light and maintain temperature.

Here’s a comparison between lump charcoal and briquettes:

Characteristic	Lump Charcoal	Briquettes
Burn Temperature	Hotter	Moderate
Burn Time	Shorter	Longer
Flavor	Natural	May have additives

Using hardwood lump charcoal enhances the grilling experience. It provides a rich, smoky flavor that complements the steak. Keep a consistent supply of quality lump charcoal for the best results.

Cooking Techniques

Cooking steak on the Big Green Egg is an exciting culinary adventure. This versatile grill allows you to use various cooking techniques to achieve perfect steak results.

Let’s explore these methods to elevate your steak game.

Direct Grilling

Direct grilling is a straightforward method that involves placing the steak directly over the heat source. This technique is ideal for thinner cuts of meat, as it cooks quickly and imparts a delightful char. Here’s how to master direct grilling on your Big Green Egg:

• Preheat the Egg: Start by preheating your Big Green Egg to a high temperature, around 450-500°F. Ensure the grill grates are clean and well-oiled.
• Prepare the Steak: Season your steak with salt, pepper, and any preferred spices. Let it sit at room temperature for about 30 minutes.
• Grill the Steak: Place the steak directly over the heat source. Grill each side for 3-4 minutes, depending on the thickness, to achieve a perfect sear.
• Check Doneness: Use a meat thermometer to check the internal temperature. Aim for 125°F for rare, 135°F for medium-rare, and 145°F for medium.
• Rest and Serve: Let the steak rest for 5 minutes before slicing. This helps retain the juices and enhances flavor.

Direct grilling is fast and effective, offering a juicy, flavorful steak with a crispy exterior.

Indirect Cooking

Indirect cooking is a slower method that uses indirect heat to cook the steak evenly. This technique is perfect for thicker cuts or achieving a smoky flavor. Here’s how to use indirect cooking on your Big Green Egg:

• Set Up the Egg: Arrange the charcoal on one side of the grill, creating a two-zone setup. Preheat the grill to 350-375°F.
• Prepare the Steak: Season your steak generously and let it sit at room temperature for 30 minutes.
• Cook with Indirect Heat: Place the steak on the cooler side of the grill, away from the direct heat. Close the lid and cook for 20-30 minutes, turning occasionally.
• Check Temperature: Use a meat thermometer to monitor the internal temperature. Aim for 125°F for rare, 135°F for medium-rare, and 145°F for medium.
• Finish with Searing: To achieve a nice crust, move the steak to the direct heat side for the last 2-3 minutes of cooking.
• Rest and Serve: Allow the steak to rest for 10 minutes before slicing. This ensures a tender and juicy result.

Indirect cooking is ideal for thicker cuts, providing a tender and evenly cooked steak with a rich, smoky flavor.

Monitoring The Cook

Cooking steak on the Big Green Egg is a culinary delight. Achieving the perfect steak requires attention and precision. Monitoring the cook ensures your steak reaches the desired level of doneness.

This section dives into the importance of using a meat thermometer and adhering to timing guidelines.

Using A Meat Thermometer

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A meat thermometer is an essential tool for cooking steak on the Big Green Egg. It helps you achieve the perfect doneness by providing accurate internal temperature readings. Here are a few reasons to use a meat thermometer:

• Accuracy: Avoid guesswork and cook your steak to the exact temperature.
• Consistency: Ensure each steak is cooked to the same doneness.
• Safety: Avoid undercooking, which can be a health hazard.

Using a meat thermometer is straightforward. Insert the probe into the thickest part of the steak, away from bones or fat. Here are the temperature guidelines for different levels of doneness:

Doneness	Temperature (°F)	Temperature (°C)
Rare	120-125	49-52
Medium Rare	130-135	54-57
Medium	140-145	60-63
Medium Well	150-155	65-68
Well Done	160+	71+

Always allow the steak to rest for a few minutes after cooking. This lets the juices redistribute, resulting in a tender and flavorful bite.

Timing Guidelines

Timing is crucial when cooking steak on the Big Green Egg. Different thicknesses and cuts of steak require specific cooking times. Below are general guidelines for cooking times based on thickness:

• 1-inch thick steak:
  • Rare: 5 minutes per side
  • Medium Rare: 6-7 minutes per side
  • Medium: 7-8 minutes per side
  • Medium Well: 9 minutes per side
• 1.5-inch thick steak:
  • Rare: 6-7 minutes per side
  • Medium Rare: 8-9 minutes per side
  • Medium: 9-10 minutes per side
  • Medium Well: 11-12 minutes per side

To ensure even cooking, start by searing the steak over high heat for a couple of minutes on each side. Then, reduce the heat and continue cooking to the desired doneness. Here’s a step-by-step guide:

1. Preheat the Big Green Egg to 450°F (232°C).
2. Sear the steak for 2 minutes on each side.
3. Lower the heat to 350°F (177°C).
4. Continue cooking based on the timing guidelines above.

Use the meat thermometer to check the internal temperature during cooking. This ensures the steak is cooked perfectly.

Cooking steak on the Big Green Egg is an art. With the right tools and timing, you can enjoy perfectly cooked steaks every time.

Finishing Touches

Cooking steak on a Big Green Egg is an art. The process involves many steps, each crucial for creating a perfect steak. The last steps, or finishing touches, are some of the most important. These steps can make a big difference in the taste and texture of your steak. Let’s explore how to finish your steak properly.

Resting The Steak

After cooking your steak on the Big Green Egg, it’s important to let it rest. Resting allows the juices to redistribute throughout the meat. This makes the steak more flavorful and juicy. Skipping this step can result in a dry steak.

Follow these simple steps to rest your steak:

• Remove the steak from the grill and place it on a cutting board.
• Tent the steak with aluminum foil. This keeps it warm while it rests.
• Let the steak rest for 5-10 minutes. For thicker cuts, 10-15 minutes may be better.

Here’s a quick table to guide you on resting times based on steak thickness:

Steak Thickness	Resting Time
1 inch	5-7 minutes
1.5 inches	7-10 minutes
2 inches	10-15 minutes

Resting your steak makes a noticeable difference. It helps the meat retain its moisture. This small step is key for a juicy, delicious steak.

Slicing Techniques

Slicing your steak correctly is another important step. The way you slice can affect the texture and tenderness of the meat. Here are some tips for slicing your steak:

• Use a sharp knife. A dull knife can tear the meat.
• Slice against the grain. This means cutting perpendicular to the muscle fibers.
• Cut thin slices. This makes the steak easier to chew and enhances the flavor.

To find the grain, look for the lines running through the meat. These are the muscle fibers. Cutting against the grain shortens these fibers, making the meat more tender.

Here’s a quick guide on slicing techniques:

Steak Type	Slicing Method
Ribeye	Thin slices, against the grain
Sirloin	Moderate slices, against the grain
Filet Mignon	Thicker slices, against the grain

Proper slicing maximizes flavor and tenderness. It ensures each bite is as enjoyable as possible. These finishing touches, resting and slicing, are simple yet vital for a perfect steak.

Serving Suggestions

Cooking steak on a Big Green Egg is an experience that elevates your grilling game. The rich, smoky flavor and perfect sear make it a favorite for many. Once your steak is ready, the next step is serving it in a way that enhances the entire meal.

Here are some serving suggestions to make your steak dinner unforgettable.

Sides And Accompaniments

Pairing your steak with the right sides can make a big difference. Here are some ideas to complement your perfectly cooked steak:

• Grilled Vegetables: Bell peppers, zucchini, and asparagus grilled on the Big Green Egg are excellent choices. They add color and flavor to your plate.
• Mashed Potatoes: Creamy mashed potatoes offer a classic combination. You can add garlic or cheese for extra richness.
• Salads: A fresh green salad with a light vinaigrette balances the richness of the steak. Consider a Caesar salad or a mixed greens salad with cherry tomatoes.
• Roasted Potatoes: Crispy roasted potatoes with rosemary and garlic are a crowd-pleaser. They are easy to prepare and pair well with steak.
• Bread: Garlic bread or a crusty baguette can be a great addition. They help soak up any delicious steak juices left on the plate.

Here’s a quick table for easy reference:

Side Dish	Flavor Profile	Preparation Time
Grilled Vegetables	Smoky, Fresh	15 minutes
Mashed Potatoes	Creamy, Rich	30 minutes
Salads	Fresh, Crisp	10 minutes
Roasted Potatoes	Crispy, Savory	45 minutes
Bread	Garlicky, Crunchy	10 minutes

Cleaning And Maintenance

This section will cover essential tips for cleaning and maintaining your Big Green Egg after each cooking session and over the long term.

After Cooking Care

Taking care of your Big Green Egg immediately after cooking is key to its longevity. After enjoying your delicious steak, follow these steps:

• Let the Egg cool down: Always allow the Big Green Egg to cool completely before cleaning.
• Remove leftover ash: Use the ash tool to scoop out ashes from the bottom vent. Regular ash removal ensures proper airflow.
• Clean the grill grate: Scrub the grill grate with a wire brush to remove any food residue. This prevents buildup and ensures even cooking.
• Wipe the exterior: Use a damp cloth to wipe the exterior of the Egg. This keeps it looking good and removes any grease or dirt.

For a more detailed clean, consider these additional steps:

Task	Frequency
Deep clean grill grate	Weekly
Empty ash drawer	Every cook
Inspect gasket	Monthly

Long-term Maintenance Tips

For your Big Green Egg to serve you well for years, follow these long-term maintenance tips:

• Protect from the elements: Use a cover to shield your Egg from rain, snow, and UV rays.
• Check for wear and tear: Inspect the gasket regularly and replace it if it shows signs of damage. A good seal ensures efficient cooking.
• Maintain the ceramic: Avoid using harsh chemicals on the ceramic parts. Clean them with warm water and mild soap when necessary.
• Store accessories properly: Keep all accessories like the ash tool, wire brush, and charcoal in a dry place. This prevents rust and damage.

Routine inspections are vital. Check the following components:

Component	Inspection Frequency
Firebox	Quarterly
Fire ring	Quarterly
Gasket	Monthly
Hinges and bands	Annually

By adhering to these maintenance practices, your Big Green Egg will remain in excellent condition. Happy grilling!

Frequently Asked Questions

What Temperature Do You Cook Steaks On The Big Green Egg?

Cook steaks on the Big Green Egg at 500°F to 600°F. Sear each side for 2-3 minutes. Then, cook to your desired doneness.

Do You Grill A Steak With The Lid Open Or Closed?

Grill steaks with the lid closed for even cooking. The closed lid traps heat, ensuring a better sear and juicier steak.

Is 400 Hot Enough For Steak?

Yes, 400°F is hot enough for steak. It helps achieve a good sear and desired doneness. Ensure your steak reaches an internal temperature of 135-145°F for medium-rare to medium.

Can You Cook Steak At 250 Degrees On A Grill?

Yes, you can cook steak at 250 degrees on a grill. It takes longer but results in tender and juicy meat.

Conclusion

Cooking steak on a Big Green Egg is simple and rewarding. The grill’s unique design ensures even heat. This helps achieve a perfect sear. Follow the steps mentioned for best results. Experiment with different seasonings and marinades. Enjoy juicy, flavorful steak every time.

Happy grilling!