How to Cook Steak on Big Green Egg

Are you ready to learn how to cook steak on your Big Green Egg? Look no further! In this article, we’ll guide you through the process step by step.

From selecting the perfect cut of steak to achieving that mouthwatering sear, you’ll have all the tools you need to create a perfectly cooked steak.

So grab your apron and fire up your Big Green Egg, because it’s time to impress your friends and family with your grilling skills.

Let’s get started!

Selecting the Right Cut of Steak

When grilling steak on a Big Green Egg, it’s important to start by selecting the right cut of meat. The success of your steak largely depends on the cut you choose. Different cuts have different textures, flavors, and cooking techniques that work best for them.

One popular option is the ribeye steak, known for its rich marbling and juicy tenderness. It cooks well on the Big Green Egg, whether you prefer it rare, medium, or well-done.

Another great choice is the New York strip steak, which is leaner than the ribeye but still offers great flavor. It requires a slightly different cooking technique to ensure it stays tender and moist.

For those who enjoy a leaner cut, the filet mignon is a fantastic option. It is extremely tender and cooks quickly on the Big Green Egg.

While selecting the right cut is crucial, marinade options can also enhance the taste of your steak. Popular choices include simple marinades with olive oil, garlic, and herbs or more complex ones with soy sauce, Worcestershire sauce, and brown sugar. Experiment with different marinades to find your favorite flavor profile.

Preparing the Big Green Egg for Cooking

Before you start, make sure you’ve properly set up the Big Green Egg for cooking. To cook the perfect steak, preheating the Big Green Egg is crucial.

Start by removing the cooking grates and placing the charcoal in the firebox. Use a natural fire starter or electric starter to ignite the charcoal. Allow the charcoal to burn for about 10-15 minutes until it is fully lit and covered with a thin layer of ash.

Next, carefully place the cooking grates back in the Big Green Egg and close the lid. Adjust the vents to control the temperature. For a high heat sear, open the bottom vent fully and adjust the top vent to about halfway open. This will allow for maximum airflow and a high cooking temperature. To achieve a medium heat for a slower cook, partially close both vents, allowing for less airflow.

Once you have preheated the Big Green Egg and controlled the temperature, you are ready to cook your steak. Remember to monitor the temperature throughout the cook and make adjustments to the vents as needed.

With the proper setup and temperature control, you can achieve a perfectly cooked steak on your Big Green Egg.

Seasoning the Steak

To enhance the flavor of your steak, rub it with a mixture of salt, pepper, and garlic powder. This simple seasoning blend will add a delicious taste to your meat and bring out its natural flavors.

However, if you’re looking to try something different, there are alternative seasoning options that can take your steak to the next level. Here are a few ideas to consider:

• Cajun seasoning: Add a kick of spice and a touch of smokiness to your steak with a Cajun seasoning blend. This combination of paprika, cayenne pepper, garlic powder, and other spices will give your steak a bold and flavorful taste.

• Herb-infused oil: Create a marinade by mixing herbs like rosemary, thyme, and oregano with olive oil. Let your steak soak in this mixture for a few hours to infuse it with the fragrant flavors of the herbs.

• Teriyaki marinade: For a taste of Asian cuisine, marinate your steak in a teriyaki sauce. This sweet and savory blend of soy sauce, ginger, garlic, and brown sugar will give your steak a delicious umami flavor.

• Barbecue rub: If you’re a fan of smoky flavors, try a barbecue rub on your steak. This blend typically includes brown sugar, paprika, chili powder, and other spices that will give your steak a mouthwatering taste.

Experiment with these alternative seasoning options to find your favorite and take your steak to new heights of flavor.

Achieving the Perfect Temperature

If you want your steak to be perfectly cooked, make sure you use a meat thermometer to check the internal temperature. This is crucial for achieving medium rare perfection, where the steak is cooked to a tender, juicy and pink center.

Timing is key when it comes to cooking steak, as overcooking can result in a tough and dry texture. To achieve the ideal medium rare doneness, aim for an internal temperature of 130-135°F (54-57°C).

Start by preheating your Big Green Egg to a high heat, around 500°F (260°C), and sear the steak for about 2-3 minutes on each side. Then, lower the temperature to around 350°F (175°C) and continue cooking until the thermometer reads the desired temperature.

Keep in mind that the steak will continue to cook as it rests, so it’s important to remove it from the heat a few degrees below the target temperature. Let the steak rest for 5-10 minutes to allow the juices to redistribute and the temperature to even out.

Searing the Steak

When it comes to searing your steak, achieving a high heat is crucial. The intense heat helps to develop that perfect crust on the outside of the steak, while keeping the inside tender and juicy.

To achieve this, preheat your grill or stovetop pan on high heat for several minutes before adding the steak, ensuring a sear that is both delicious and visually appealing.

High Heat Searing

For a perfectly seared steak on your Big Green Egg, crank up the heat and let the flames kiss the meat. Achieving the perfect char requires maintaining the right level of heat throughout the cooking process. Here’s how you can do it:

• Preheat your Big Green Egg to a high temperature, around 500-600°F.
• Make sure the grill grates are clean and well-oiled to prevent sticking.
• Season your steak with salt and pepper, or your favorite dry rub.
• Place the steak directly on the hot grill grates and sear for about 2-3 minutes per side, without moving it too much.

Achieving Perfect Crust

To achieve a perfect crust on your seared meat, make sure to let it sit undisturbed on the hot grill grates for 2-3 minutes per side. This step is crucial for developing a beautiful crust color that adds both flavor and visual appeal to your steak.

When the meat is placed on the hot grates, the high heat causes Maillard reactions to occur, resulting in the desirable browning effect. As the meat sits, the crust forms and locks in the juices, ensuring a tender and flavorful steak.

Avoid the temptation to flip the meat too soon or move it around on the grill. Patience is key in searing techniques, as the longer you let it sit, the better the crust will turn out. So, resist the urge to fiddle with the meat, and let it work its magic on the grill.

Resting and Slicing the Steak

When it comes to resting and slicing your steak, there are a few key points to keep in mind.

First, letting your steak rest after cooking is crucial for maximum juiciness. This allows the juices to redistribute and settle back into the meat, ensuring a moist and flavorful bite.

Second, using the proper slicing technique is essential to maintain the steak’s tenderness. Be sure to slice against the grain, which helps break up the muscle fibers and results in a more tender bite.

Lastly, timing and temperature play a significant role in achieving the perfect slice. It’s important to let your steak rest for about 5-10 minutes before slicing to ensure it’s at the ideal temperature for serving.

Resting for Juiciness

Let the steak rest after cooking to retain its juices and enhance the overall flavor. Resting time is a crucial step in cooking steak that is often overlooked. Here’s why it’s important to let your meat rest:

• Allows the juices to redistribute: When you cook a steak, the heat causes the juices to move towards the center. By letting the steak rest, the juices have time to redistribute throughout the meat, resulting in a more flavorful and juicy bite.

• Tenderizes the meat: Resting allows the muscle fibers in the steak to relax and become more tender. This makes for a more enjoyable eating experience.

• Prevents moisture loss: Resting helps to prevent moisture from escaping the steak. If you were to slice into a steak right after cooking, the juices would escape, leaving you with a drier piece of meat.

• Enhances the flavor: Resting allows the flavors to develop and meld together, resulting in a more flavorful steak.

Proper Slicing Technique

Using a sharp knife, slice the rested steak against the grain for maximum tenderness. This slicing technique is crucial to ensure that your steak is as tender and flavorful as possible.

By cutting against the grain, you are effectively shortening the muscle fibers, which makes the steak easier to chew. To achieve this, start by identifying the direction of the grain, which is the lines running through the meat. Then, position your knife perpendicular to these lines and make clean, even slices across the steak. Be sure to cut through the entire thickness of the meat.

This technique helps to break up the tough fibers and allows the natural juices to remain intact, resulting in a tender and succulent steak.

Timing and Temperature

Make sure to check the internal temperature of your steak with a meat thermometer to ensure it is cooked to your desired level of doneness. Proper timing and temperature control are crucial for achieving a perfectly cooked steak on your Big Green Egg.

Here are some tips to help you master the art of timing and temperature:

• Preheat your Big Green Egg to the desired temperature before you start cooking.

• Use the ‘7-6-5’ timing technique: cook the steak for 7 minutes on the first side, then flip and cook for 6 minutes on the second side. Finally, let it rest for 5 minutes before serving.

• Aim for an internal temperature of 125°F for medium-rare, 135°F for medium, and 145°F for medium-well.

• Let the steak rest for a few minutes before slicing to allow the juices to redistribute.

Serving and Enjoying the Perfectly Cooked Steak

Once your steak is cooked to perfection, it’s time for you to dig in and savor every juicy bite. But before you dive into your delicious creation, consider enhancing the flavors even further with the best steak marinades and pairing it with the perfect wine.

To start, let’s talk about marinades. A good marinade can take your steak from tasty to extraordinary. Some popular options include a classic garlic and herb marinade, a tangy balsamic marinade, or a spicy chili lime marinade. Whichever you choose, make sure to marinate your steak for at least 30 minutes to allow the flavors to penetrate the meat.

Now, onto the wine pairing. A succulent steak deserves a great wine companion. For a tender and juicy cut, like a filet mignon, opt for a full-bodied red wine such as a Cabernet Sauvignon or a Merlot. If you’re grilling a ribeye or a New York strip steak, try pairing it with a bold and robust red wine like a Malbec or a Syrah.

Conclusion

In conclusion, cooking a steak on a Big Green Egg is a delicious and rewarding experience.

By selecting the right cut of steak, preparing the Big Green Egg properly, and seasoning the steak to perfection, you can achieve a mouthwatering result.

It is important to monitor the temperature carefully to ensure the steak is cooked to your desired level of doneness.

Searing the steak on high heat will add a beautiful crust, while letting it rest before slicing ensures a juicy and tender bite.

Serve up your masterpiece and savor every flavorful moment.

Enjoy!