Grilled Boneless Ribeye Steaks On The Big Green Egg
Today Im eating grilled boneless ribeye steaks on the Big Green Egg, but this can be done on any charcoal or gas grill. Just follow the time and temperature directions for a perfect steakhouse-quality steak.
Im using boneless ribeye steaks today. A bone-in steak is obviously the show-stopper, but the humble boneless ribeye can be pretty good, too.
What Is The Perfect Internal Temperature For Tomahawk Steaks
There is a standard internal temperature for most foods that need to ensure that the food cooks properly and there are no longer bacteria inside them.
The same goes with the tomahawk steak as you need to cook them until they reach an internal temperature of 145 degrees Fahrenheit and then they are safe to eat or bacteria-free.
At that temperature, the tomahawk steak is also on a medium-rare to medium doneness. So it is the perfect way to cook your tomahawk steak with nice seared outer parts and pink insides.
You can go for 160 degrees Fahrenheit if you want the steaks to go on the well-done finish. Measuring the internal temperature is not easy, so invest in a great meat probe for the job.
Always Keep The Lid Of The Egg Closed As Much As Possible
When grilling, always keep the ceramic lid of the EGG closed as much as possible. The convection heat inside the dome ensures that the ingredients will cook evenly. The small air vents allow very little moisture to escape, keeping your ingredients juicy and delicious.
Do not overload the grid with ingredients when grilling, as this can hinder combustion and affect the grilling process. Use no more than 2/3 to 3/4 of the cooking grid so that hot air can circulate around the ingredients and the temperature distribution in the EGG remains constant. This is essential for even cooking.
Of course, you will have to open the lid every now and then. If this is unavoidable, open it carefully and in 2 steps, allowing air to enter the EGG gradually. Ignoring this instruction could result in a backdraft and you dont want that.
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How To Grill The Perfect Steak On The Big Green Egg
While the Big Green Egg does low and slow and hot and fast, I think some people still find that grilling the perfect steak on the BGE can be a little daunting. Most people most likely started out on a different grill and worked up to a Big Green Egg, and had their previous grill tuned in for the perfect steak.
The egg is different because you will sear, and then close her down. Unlike other grills where you may go to direct to indirect after searing, the egg needs to be shut down while the meat rests. Essentially, you will sear and then roast the steak in your egg which is the same way they will cook your steak at a nice restaurant.
Take a look at the guide below to help you determine what temperature your steak should reach! If you are wondering about what internal temperatures other proteins should meet, check out my BBQ Calculator! To determine what temperature your meat is at, I recommend using an internal read thermometer, such as Thermapen.
Grilling Flat Iron Steak In A Cast Iron Skillet On The Big Green Egg
Charlottes Regional Farmers Market on Yorkmont Road is every foodies dream and my family loves going. Strolling around the market stalls, sampling the seasons best produce from local farmers, and bringing home fresh ingredients for our meals is a favorite way to spend our Saturday mornings. Recently we picked up a juicy flat iron steak from one of the farming families who raises grass-fed, free cattle north of Charlotte.
From what I read, Flat Iron Steak is a relatively new cut thats from the shoulder. Since it has a reputation of possibly being a little tough, we chose to marinate ours and give it a nice sear in the cast iron pan on the Big Green Egg.
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Cook For 4 Minutes On Each Side
Get the timer on your phone, and set it for 4 minutes. Since we are using the reverse sear method, after cooking for 4 minutes on the first side, crank up the heat to about 650 degrees and flip it.
Sear for another 4 minutes on the other side. After flipping, some also like to apply some herb butter mixture so the steak can keep searing.
The fire is so hot at 600 degrees, so you’re getting those pours on the steak to close up immediately and savor all the flavor inside.
I like medium to medium rare steaks. So they don’t have to be grilled on each side for that long. But if you are grilling a filet, ribeye steaks, or any other thick steak, it will take around 5 minutes on each side.
How To Cook The Perfect Rib
Once the BGE is running steady around 300 degrees and your Rib-eyes have rested in the fridge to let the meat absorb the seasoning, it is time to get them on the BGE. Start out by simply putting the steaks on the grate and closing the lid.
Once the steaks are on the grate remove the top vent and set aside. After about 2-3 minutes youll notice flames starting to sear the steak and the temperature rising fast in the BGE. You can flip them and close the lid.
After another two minutes it is time to check the temperature. Being Rib-eyes, I like to pull mine at 130 degrees. Once they are plated youll find that they will have rose another 5 degrees ish which will bring you that perfectly cooked steak. Enjoy!
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Stainless Steel Grid Or Cast Iron Grid
Are you planning to grill meat, fish or other ingredients directly on the Big Green Egg? You can grill very nicely on the Stainless Steel Grid, which is included as a standard accessory. However, for the best possible results with red meat and poultry, we recommend using the Cast Iron Grid, which creates an attractive and highly distinctive diamond grill pattern.
Ignite the EGG as described previously, place the chosen grid in the EGG and heat to a temperature of about 220°C . It is also possible to add the grid at a later stage. You can use the Grid Gripper or the Cast Iron Grid Lifter to safely place the grid in the EGG.
Preheat The Big Green Egg And Season The Steak
Load the firebox of the Big Green Egg with charcoal and ignite them right away. Place the convEGGtor inside and the grid and then close the lid of the Big Green Egg grill.
Let the Kamado grill get up to 130 degrees Fahrenheit while you season the tomahawk steaks. Place the ribs on a roasting rack before putting them on a drip pan and then season them.
You can either season the steaks right now or do it later after they cook. The benefit you get from seasoning the steaks before grilling is that you get the salt deeper in.
Seasoning the steaks after the grilling will let the salt melt on the surface, giving you a great flavor while also making the tomahawk steaks meaty flavor stand out with every bite.
Place a meat probe inside the core of the steaks and then put the pan in the grid. If you have the Big Green Egg dual probe remote thermometer, that would be great for a better guide.
Set the temperature on the meat probe to 48 degrees Celsius which is around 120 degrees Fahrenheit. Wait for the Big Green Egg kamado girl to reach the desired temperature.
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Cook The Tomahawk Steaks
Place the steaks inside the Big Green Egg and then close the lid. Leave them to cook for approximately 4 hours or until the meat probe reads the steaks getting to the set temperature.
Once the tomahawk steaks reach the desired internal temperature, remove them from the Big Green Egg and then remove the grills grid and replace them with the cast-iron grid.
Add more fuel to the firebox and then set the temperature of the grill to 250 degrees Fahrenheit. While waiting for the grill to reach the desired temperature, cut the tomahawk steaks separately.
Get the tomahawk steak and hold them with the bones facing up. Use a sharp knife to cut in between the bones to separate the steaks from each other and then let them rest for a little bit.
Place the tomahawk steaks on the cast-iron grid and then let them cook with the lid closed. Open after one minute and then turn the steaks around to create a chequered sear mark.
Close the lid for another minute before flipping the steaks over and then repeat the process. Add more salt and ground black pepper on the steaks if needed and then set them to rest a bit.
Letting the tomahawk steaks rest will help them keep the juices inside. Plate them with potatoes and wine or your favorite side dish and serve the tomahawk steaks while still warm.
What Internal Temperature Should I Cook My Reverse Seared Steak To
This is all there is to reverse searing a delicious steak. Prior to pulling them get a quick temperature check with a therma pen.
If you are like me, you are looking to pull them off at 135 degrees, which will be a nice medium reverse seared steak that will have about about a quarter of it with pink showing.
Quite a few other people prefer medium rare in which youll want to pull the reverse seared steaks at about 126 degrees. This will get you a center that is about 50% red.
For a medium well reverse sear steak youll want to pull them at 150 degrees. This will get you a good done throughout with a hint of pink in the middle.
Finally, if you are one of those people that I dont understand and are looking for a well done reverse seared steak pull it at 160 degrees.
Ben has a bachelors degree in construction engineering. When not constructing or remodeling X-Ray Rooms, Cardiovascular Labs, and Pharmacies, you can find him at home with wife and two daughters. Outside of family, He loves grilling and barbequing on his Big Green Egg and Blackstone Griddle, as well as working on projects around the house.
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Ribeye Steaks On The Big Green Egg
There are plenty of ways to make delicious steaks, so I wont say this is the best. But I will say its one of the best Ive ever had!
The ribeyes are so juicy, buttery, and flavorful, and youll get notes of garlic and thyme in every bite.
The combination of soy and Worcestershire sauces is also an excellent choice.
Just be sure you dont overcook them you dont want to dry them out.
Give these grilled Mahi Mahi tacos a try if youre in the mood for something with south-of-the-border flair.
Youve probably had fish tacos before, but these take fish tacos to a whole new level.
They have a bright, zesty taste that pairs flawlessly with the spicy chipotle flavor of the adobe cream sauce.
They also have a whopping 31 grams of protein and need just ten minutes of prep.
You can have these thick, juicy pork chops ready to eat in just 25 minutes.
All you need is water, maple syrup, salt, vanilla extract, granulated onion, pepper, cinnamon, and nutmeg.
Theyre sweet, savory, tender, and slightly crispy around the edges. Everything you love about a well-cooked pork chop, youll find it in these.
It doesnt matter if youre cooking for friends, family, or even your kids people will devour these bad boys in a flash.
In fact, theyll probably come back for seconds.
Although most people dont think of pizza when grilling, you can make a scrumptious pie on your Big Green Egg in less than 30 minutes.
Its a simple process, really.
Best Big Green Egg Recipes You Need To Try
You wont believe how easy and delicious these Big Green Egg recipes are.
Juicy, tender, and bursting with flavor, this grill is worth every penny and then some!
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
Big Green Eggs are grills, smokers, ovens, and more, and they make some of the best barbeque youll ever eat.
Of course, with just a few tweaks, you can make these meaty delights on any grill or smoker.
That said, if youve been on the fence about making such a big purchase, consider this a sign from above! Because these Big Green Egg recipes are too good to miss.
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How To Setup The Big Green Egg For The Perfect Rib
Rib-eye is best cooked over direct heat. Fire up the Big Green Egg and get is dialed into about 300 degrees. If you are looking for some more flavor, throw a couple chunks of mesquite wood on top of the charcoal and then insert your grill grate. No plate setter or conveggtor is necessary for this cook.
What You Will Need
The secret behind cooking the perfect Tomahawk steak on the Kamado grill is to not overdo the seasoning. There are many choices for the rub or seasoning but you will not need a lot of it.
As I have mentioned above, the tomahawk steak is already full of delicious meaty flavors. You do not get all the taste and flavors from the seasoning as the mean has flavors of its own.
A simple combination of sea salt and ground black pepper is all you need to season the steak. You can also go with your favorite seasoning if you have one or a light rub will perfectly do.
Another seasoning that I have tried and as long as you do not overdo it will make a great tomahawk steak. Just combine a little bit of soy sauce and Montreal seasoning
You can add some spices that you want to the seasoning to add a little bit of flavor to the steak. The secret is not the amount of seasoning but how long you let the steak soak it in.
As for the tomahawk steak itself, you can get it from the nearest butcher shop. It is quite an in-demand cut especially with high-end restaurants so you might want to get it early.
Selecting the best tomahawk steak is not that hard. Make sure for a along the outside of the bone and a little fat inside the steak.
The fats inside are what make the meat soft when you cook it later on. A perfect marbling for a tomahawk steak is when there are up to two slightly large patches of fats in between the meat.
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Ribeye Steak With Fried Potatoes With Bacon And Onion
Grilling a juicy ribeye steak on the Big Green Egg is very easy to do. Minimum effort with a maximum result. You can marinate the ribeye if you like, but in this recipe we keep the taste nice and pure. How about potatoes on the side? Naturally, you can fry them on the Big Green Egg as well!
Prevent Sticking Tearing And Smoking
Ensure that the grid in the EGG is as hot as it needs to be before placing the ingredients. A hot grid prevents ingredients from sticking and/or tearing. When you place ingredients on the grid for the very first time, wait at least one minute before moving them around or flipping them over. It is not necessary to constantly move the ingredients.
Brush the ingredients with very little to no oil before grilling. Thanks to the small amounts of oil used, grilling is not just a delicious way of preparing food, its also a healthier one. Too much oil can also cause wafts of smoke.
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How To Grill Perfect Tomahawk Steak On Big Green Egg
Owning a Big Green Egg kamado grill gives you many opportunities to cook almost anything you want and here is how to grill a perfect tomahawk steak on a Big Green Egg kamado grill.
Kamado grills are a type of grill first invented in China and is now a widespread booking appliance. It has modernized but the concept is still in most models.
It is also considered a style of cooking that involves using clay and a lot of heat inside. You cook the food with lesser fuel as it is a technique that retains heat very well while you are cooking.
Tomahawk steak is one of the more expensive cuts of meat but it is definitely worth its price. It is a big cut of meat with a long bone protruding out of it making it look like a large hammer.
It contains a lot of protein and it is usually softer and more flavorful than other cuts of meat because of the bone-in structure. It cooks easily but you can also make mistakes.
There are some specific steps and timing that you need to follow to cook the tomahawk properly. Luckily, you have the Big Green Egg to do that so this process will not be as hard.
Setting Up The Big Green Egg
Season your steaks liberally on both sides with soy sauce, Worcestershire sauce and your favorite steak rub, and let it rest at room temperature while you light your egg.
To light your Big Green Egg, add lump charcoal, filling to the first line. Tuck a natural charcoal starter into the charcoal and light it. Let it burn for about 10 minutes with the lid open.
Place the cooking grate into the egg and close the lid. Adjust the temperature to about 550F degrees. The bottom vent will be wide open and the top vent will be mostly open.
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