{"id":7171,"date":"2022-10-30T07:58:40","date_gmt":"2022-10-30T07:58:40","guid":{"rendered":"https:\/\/pitmastercentral.com\/?p=7171"},"modified":"2023-04-25T13:34:24","modified_gmt":"2023-04-25T13:34:24","slug":"cooking-steak-on-big-green-egg","status":"publish","type":"post","link":"https:\/\/pitmastercentral.com\/cooking-steak-on-big-green-egg\/","title":{"rendered":"Cooking Steak on Big Green Egg: Tips From a Pro"},"content":{"rendered":"\n

Grilling steaks on the Big Green Egg is not much different than on a regular grill. The only real difference is that you have to get the grill temperature to about 500 to 750 degrees<\/strong>. I like to choose the middle point: which is around 600 degrees. You can’t do that with most standard grills out there. <\/p>\n\n\n\n

I had some time testing and working on the Big Green Egg grill. While I must say it’s a bit expensive, it’s an all-rounder. It\u2019s ideal for cooks who make slow-grilled steaks today, direct cooking tomorrow, and fast grilling the day after. In today’s article, we will see how to grill steaks on the Big Green Egg,<\/strong> from the steak preparation<\/a><\/strong> to grill setup<\/strong>, and the actual grilling.<\/strong> <\/p>\n\n\n

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Part 01: Preparing Your Steaks<\/h2>\n\n\n\n
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Step 1: Get Your Steak<\/h3>\n\n\n\n

Basically, what you need to do first is get your favorite steak of choice. My favorite is the fillet mignon<\/strong>. <\/p>\n\n\n\n

And why do I like it? <\/p>\n\n\n\n

It’s the most juicy and tender cut of beef<\/u><\/a>, great for grilling the perfect steak. It has about 227 nutrition calories and just 6 grams<\/u><\/a> of saturated fat.<\/p>\n\n\n\n

Rib eye steaks, New York strips, and T-bones<\/strong> are other top choices you may want to try. The ribeye steaks are Whatever strikes your fancy!<\/p>\n\n\n

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Step 2: Coat With Some Oil <\/h3>\n\n\n\n

My prep process is really easy. One key ingredient is olive oil<\/strong>. So, first, I take my steaks and apply a little olive oil evenly around the steaks. <\/p>\n\n\n\n

What this does is it essentially creates a layer where it starts to close the pores on the steak. To cook the perfect steak, the key is to keep the flavor in the steak fibers. <\/p>\n\n\n\n

So coating with olive oil basically seals the pores. <\/p>\n\n\n

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Step 3: Apply Rub<\/h3>\n\n\n\n

After coating with oil, take the steaks and apply whatever rub and seasoning you like.<\/p>\n\n\n\n

I’ve tried lots of different things, but the McCormick Grill Mates Montreal Steak Seasoning<\/a> is one of the perfect steak rub I have tried.<\/p>\n\n\n\n

It’s got garlic and pepper in it. Continue by applying the seasoning to the steaks liberally. Some also like to apply soy sauce and Worcestershire sauce. However, I personally love the flavor of steak, so I don’t want to overdo it. <\/p>\n\n\n\n

This seasoning gives it a good blend, but you can also choose your favorite steak rub to end up with your perfect steak <\/p>\n\n\n

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Step 4: Refrigerate for an Hour <\/h3>\n\n\n\n

I like to apply the seasoning for about two hours before<\/strong> putting the steaks on the actual grill. The seasoning is not like a traditional rub on a brisket. So, season the steak for just a couple of hours before grilling. Put the steaks in a bowl, cover them up, and put them in the fridge. <\/p>\n\n\n\n

Then you’re going to place it in the refrigerator for about an hour. After that, take them out for at least an hour before you put them on the grill. You want to have your steaks at room temperature before grilling. <\/p>\n\n\n\n

Then 20 minutes before grilling<\/strong>, prep up the grill so it can preheat<\/strong> and get super hot. The hotter the grill temperature is, the quicker the spores will close on the steak. <\/p>\n\n\n

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Part 02: Starting and Using the Big Green Egg<\/h2>\n\n\n\n
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Step 5: Add Lump Charcoal <\/h3>\n\n\n\n

Pour some Big Green Egg quality charcoal on the hearth grate to fill the hearth without reaching the ceramic ring. I recommend the Big Green Egg Charcoal<\/a>. It is made from natural oak<\/strong> and hickory<\/strong> with a clever mix of big and smaller pieces.<\/p>\n\n\n\n

I strongly discourage using briquettes in a kamado grill like the Big Green Egg. These generate too much ash and can clog the air holes, reducing the performance of the kamado.<\/p>\n\n\n

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\"Lump<\/figure><\/div>\n\n\n

Step 6: Light Some Firelighters <\/h3>\n\n\n\n

Simply light three firelighters<\/strong> or any natural charcoal starter at equal distances over the charcoals (and not under them). The firelighters used are made of compressed wood fibers. Again, I strongly advise not to use chemical or paraffin-based firelighters because the ceramic could absorb these products.<\/p>\n\n\n\n

It is important to leave the lid, and the bottom vent open until the firelighters are completely consumed to create a supply of oxygen which will stir up the coals.<\/p>\n\n\n

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\"Charcoal<\/figure><\/div>\n\n\n

Step 7: Adjust the Temperature <\/h3>\n\n\n\n

The rEGGulator vent cap<\/strong> allows you to adjust the temperature inside the Egg. After 15 minutes, close the bottom vent to have it open by two-thirds. Now place the lid and open the rEGGulator <\/strong> (regulator cover at the top of the Egg). <\/p>\n\n\n\n

The temperature of the Big Egg rises at a very sustained rate:<\/p>\n\n\n\n