Big Green Egg Steaks

Big Green Egg Steaks

  • Author: Cuts and Crumbles


Follow this recipe to make a perfectly grilled steak! These Big Green Egg Steaks can be made on any grill and are sure to please even the biggest barbarian!


Meat used: Ribeye

Seasoning: Salt and pepper (or your favorite steak rub)

Grill Temperature: As hot as you can get it

Grill time: 3-4 minutes per side


  1. So we’ve got our nice marbled, thick-cut steaks and brought them home, now our first step is to season them up and let them sit for about 15 minutes. For this cook we used some commercial steak rub but in all honesty you don’t need anything more than a generous helping of salt and pepper.
  2. While our steaks are sitting out and getting their brine on, let’s go get our grill going. For this kind of cook we are going hot and fast. I’m talking HOT and FAST. We used the BBQ Dad’s Big Green Egg for this cook but you can use any grill you want. For a gas grill you want to crank it up as high as you can and get the grates ripping hot. If you’re using charcoal, you want to take a full chimney, or about 3-4 lbs of charcoal. And if you can, we like to have a direct and indirect heat zone.
  3. Once you have your grill smoking hot we can take the steaks out to the grill. Now one last step before you toss them on is we want to take a paper towel and dry off the surface of the meat the best that we can. The dryer the surface the better grill marks and crust you’re going to get.
  4. So now that our fire is hot and our steaks are dry feel free to plop them on the grates but don’t run too far. Remember it’s hot and FAST. We are only going to have these boys on there for about 3-4 minutes per side for a medium rare to rare. But DO NOT go by feel on this don’t be afraid to check them with a meat thermometer to be absolutely certain that your meat is where you want it.
  5. You’re looking for about 120 degrees for rare, 130 degrees for medium rare, and 140 degrees for medium. You’ll want to take it off slightly before it’s to your specifications since there will be a little bit of carryover cooking. Also, if you see the outside getting done before the inside is cooked enough, go ahead and toss it on that indirect side to slowly come up to temp without burning the outside.
  6. The last thing you need to do is sometimes the most difficult: let it rest. You’ll want to have your steak sit for about 5-10 minutes to let juices redistribute throughout the meat. This will lead to more juices in your stomach and less on your plate.
  7. All that’s left to do now is grab your handy dandy steak knife and dig in like the barbarian you were born to be.


See notes in post about choosing steaks based on marbling and thickness