Cooked on a Big Green Egg. I like to change up recopies often to try new things, but here is my current method for cooking steaks on an Egg:
Preparation:
- Cut of choice is NY Strip, usually whatever the grocery store has on sale, I'm not known to purchase expensive cuts unless it is for a special occasion.
- Take out of the fridge 1-2 hours before cooking, this lets the meat get close to room temperature (helps get an even cook).
- Rub with a light coat of (and you could substitute many things) garlic infused olive oil
- Generously season with Kosher salt, freshly cracked pepper, and most importantly Montreal Steak Seasoning!
- Start up your Egg, and let it get up to around 600-700 degrees Fahrenheit.
- Once up to desired temperature, keep you egg at that temperature for 30 minutes. This helps preheat your grate.
Cooking:
- My current method is hot and fast, but I also enjoy other methods (low and slow, reverse sear, etc).
- Put the steaks on the grill, in a cross pattern to the grates. After 1 minute, rotate.
- After another minute, flip the steaks. The first side of the steak was cooked facing down for the first 2 minutes.
- Let the steaks cook for another 2 minutes.
- Pull the steaks off and cover to rest for 5-10 minutes.
Cooking times vary depending on cut thickness and desired internal temperature. Sometimes I add 15 seconds to every flip/rotate time if needed.
by peelseal4
8 Comments
Looks perfect!
Fine looking steak! Lately I’ve been reverse searing and finishing in a cast iron then smothering with herb garlic butter that I let simmer while I’m doing the steaks.
OK, so 1 minute, rotate 90degrees on the same side. wait 1min
flip and wait 1min, rotate 90degrees and 1more min.
Medium rare?
Pretty much what I do – always does a great job.
Room temp/salt-pepper-garlic. Grill 600. Pull when temp probe hits what I want. Rest. Perfect every time
Since you mentioned trying new things, and in case this is new…Try it without the olive oil. And pat the steak dry before seasoning. Oil at the end of the cook, or better yet try butter.
If you want to continue with oil, try pecan or avocado because they have a much higher smoke point temp than olive; that olive oil is smoking off seconds after you place the steak on that 700+ grill. Just suggestions. I’m sure that steak you’re cooking is great!
I always reverse sear. Feels like cheating. My family thinks I’m a genius 😂. I use my cast iron half moon plancha to get an awesome sear after the rest.
Except the montreal seasoning, I pretty much do the same thing and they almost always come out just right.
Sometimes I will marinate some wild mushrooms in red wine and rosemary overnight and let them smoke/cook while it getting up to temp then pour them over the done steaks. 🤌