How to Cook Ribeye Steak on Big Green Egg

Are you ready to learn how to cook a mouth-watering ribeye steak on your Big Green Egg? Look no further!

In this article, we will guide you through the process step by step. You’ll discover the secrets to preparing and seasoning your steak to perfection.

Plus, we’ll show you how to preheat your Big Green Egg for optimal grilling results.

Get ready to impress your friends and family with a deliciously juicy ribeye steak that will have them coming back for seconds!

Preparing the Ribeye Steak

Before cooking the ribeye steak, it’s important to properly season it with salt and pepper. This simple step will enhance the flavor of your steak and make it taste even more delicious.

When it comes to marinating techniques, there are several options you can choose from. One popular method is to marinate the steak in a mixture of olive oil, garlic, and herbs. This not only adds flavor to the meat but also helps to tenderize it. Another option is to use a dry rub, which consists of a combination of spices that are rubbed onto the steak before cooking. This creates a flavorful crust on the outside of the steak.

When selecting a ribeye steak, it’s important to consider the different cuts available. The most common cuts are bone-in and boneless ribeye steaks. The bone-in ribeye is known for its rich flavor and tenderness, while the boneless ribeye is leaner and cooks more quickly. Whichever cut you choose, make sure to properly season it before cooking to ensure a mouthwatering result.

Seasoning the Ribeye Steak

As you’re getting ready to grill, go ahead and sprinkle some salt and pepper on that juicy cut of meat. Seasoning is an important step to enhance the flavor of your ribeye steak.

Here are some marinating and dry rub options to consider:

• Marinating options:

• Soy sauce and garlic marinade: Mix soy sauce, minced garlic, and a splash of Worcestershire sauce. Let the steak sit in the marinade for at least 30 minutes before grilling.

• Red wine and rosemary marinade: Combine red wine, minced rosemary, minced garlic, and olive oil. Let the steak marinate for a few hours to overnight for a bold and aromatic flavor.

• Dry rub options:

• Classic steak seasoning: Mix together salt, black pepper, garlic powder, onion powder, and paprika. Rub this mixture all over the steak before grilling.

• Coffee and chili dry rub: Combine ground coffee, chili powder, brown sugar, salt, and cayenne pepper. Rub it onto the steak for a smoky and slightly spicy flavor.

Remember to let the steak sit at room temperature for about 30 minutes after seasoning to ensure even cooking. Experiment with different marinating and dry rub options to find your favorite flavor profile. Happy grilling!

Preheating the Big Green Egg

When preheating, make sure you give the grill enough time to reach the desired temperature for optimal cooking. The Big Green Egg is a fantastic choice for cooking steak because of its unique design and superior heat retention. One of the benefits of using a Big Green Egg is its ability to maintain a consistent temperature, which is crucial for achieving that perfect sear on your ribeye steak.

To preheat the Big Green Egg, start by removing the cooking grate and lighting the charcoal. Use a chimney starter to ensure even lighting and avoid common mistakes like using lighter fluid, which can leave a chemical taste on your steak. Once the charcoal is lit, spread it out evenly in the firebox and close the lid. Adjust the vents to allow for proper airflow and control the temperature.

It is important to avoid rushing the preheating process. Give the Big Green Egg at least 15 to 20 minutes to reach the desired temperature. Depending on the thickness of your steak, you may need a higher heat for a quick sear or a lower heat for a more gradual cook. Remember to use a meat thermometer to ensure your steak is cooked to your desired level of doneness.

Grilling the Ribeye Steak

To grill the ribeye, simply flip the steak halfway through cooking for even heat distribution. This simple technique ensures that both sides of the steak are cooked evenly, resulting in a perfectly grilled ribeye every time.

But grilling a ribeye steak on the Big Green Egg is not just about flipping the steak. There are a few grilling techniques and temperature control tips that can elevate your steak to the next level.

Here are some important grilling techniques and temperature control tips to keep in mind:

• Searing the steak: Start by searing the ribeye steak over high heat for a few minutes on each side. This will create a nice crust on the outside while keeping the inside juicy and tender.

• Indirect grilling: After searing, move the steak to the indirect heat side of the grill. This allows the steak to cook more slowly and evenly, preventing it from drying out.

• Using a meat thermometer: To ensure the steak is cooked to your desired level of doneness, use a meat thermometer to check the internal temperature. For medium-rare, aim for 135°F (57°C), while for medium, aim for 145°F (63°C).

• Resting the steak: Once the steak reaches your desired temperature, remove it from the grill and let it rest for a few minutes. This allows the juices to redistribute and results in a more flavorful and tender steak.

Resting and Serving the Ribeye Steak

Rest the grilled ribeye before slicing it to allow the juices to redistribute for maximum flavor. Once you’ve grilled the perfect ribeye steak on your Big Green Egg, it’s important to let it rest before diving in. This resting period, typically around 5-10 minutes, allows the steak to relax and the juices to redistribute throughout the meat, resulting in a more tender and flavorful bite.

When it comes to slicing techniques, it’s best to go against the grain. The grain refers to the direction that the muscle fibers run in the meat. By slicing against the grain, you are cutting through these fibers, making the steak more tender to chew. Take a sharp knife and cut thin slices, about 1/4 inch thick, against the grain of the meat. This will ensure each bite is tender and delicious.

Now that your ribeye steak is perfectly sliced, it’s time to think about sauce pairings. A classic choice is a simple pan sauce made with red wine, shallots, and butter. The rich, savory flavors of the sauce complement the juicy ribeye beautifully. Alternatively, you can serve your steak with a tangy chimichurri sauce, made from fresh herbs, garlic, vinegar, and olive oil. The bright flavors of the chimichurri will add a fresh and zesty element to your ribeye.

Resting and slicing your grilled ribeye properly, and pairing it with the right sauce, will elevate your steak experience to new heights. Enjoy!

Conclusion

Now that you’ve learned how to cook a ribeye steak on the Big Green Egg, you can impress your friends and family with your grilling skills.

By following these simple steps, you can ensure that your steak is perfectly seasoned, grilled to perfection, and served with a delicious flavor.

Remember to let the steak rest before serving to allow the juices to distribute evenly.

So fire up your Big Green Egg and get ready to enjoy a mouthwatering ribeye steak.

Happy grilling!