Recently, we decided to invest in a “Big Green Egg” Charcoal Grill. The Big Green Egg is a “Kamado” style grill - a traditional Japanese wood or charcoal fired earthen vessel used as a stone or oven. It uses natural lump charcoal to sear, roast, or smoke any meat of your choice. This cooker is so versatile – you can control the heat anywhere from 200 degrees to 750 degrees – and because the ceramic walls insulate the interior so well, it will retain heat and moisture so that your food doesn’t dry out!
At Costco, we bought a 4-pack of Beef Ribeye Steaks. At $9.99/pound, we were able to get a pack of four (1.1 pound each) steaks for about $45.00. Considering how big those steaks were… that ended up being about 6-8 servings of steak, for about $5.50 – $7.50 per 8-10 oz. serving… not bad when you consider how much an 8-10 oz. steak will cost you at a prime steakhouse!
The trick to making an amazing and juicy steak, is to use BUTTER! Most of the prime steakhouses will actually baste the raw (room temperature) steaks with butter before seasoning. The butter helps to prevent the steaks from sticking to the grill, and also adds a wonderful rich taste which enhances the flavor of the seasonings.
Medium Rare Ribeye Steaks:
- Four 1.5″ thick Ribeye Steaks (4.5 pounds total)
- garlic powder
- 4 T. unsalted butter, melted
1. 30 minutes before grilling, remove your steaks from the refrigerator to room temperature. Then, start your charcoal. Put the natural lump charcoal into the bottom of the Big Green Egg (Kamado Style Ceramic Grill). Add 2-3 fire starters into the center of the charcoal and ignite. Close the lid, and wait 10 minutes for the charcoal to burn evenly (Make sure that the vents on the bottom and top are fully open).
2. Heat the Big Green Egg (with upper and bottom vents fully open) to 700 degrees Fahrenheit.
3. While you are waiting for the charcoal to ignite properly, baste your steaks on both sides with the melted butter.
4. Season both sides of the steaks generously with the salt, pepper, and garlic powder.
5. Once your grill has reached 700 degrees, you are ready to cook your steaks. (Note: For safety purposes, if your temperature is above 300 degrees Fahrenheit, you need to “burp” the green egg before opening it fully. Raise the dome 2-3 inches, then pause for about 5 seconds before fully opening the dome.) Place your steaks on the grill, and close the dome.
6. After 2 minutes, burp the green egg, then open the dome and flip the steaks to an unused part of the grill. Close the dome again, and wait 2 minutes.
7. Then, burp the green egg, flip the steaks one more time, and close the dome. Now you will close the bottom vent fully, and cover the top vent with the ceramic damper top. Allow the steaks to finish for 4 minutes.
8. After 4 minutes, burp the green egg, and open. Remove the steaks to a platter, and cover with foil to rest for 5-10 minutes.
9. Serve! Your steaks should be a perfect medium rare.