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.

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How to grill the perfect steak using the reverse sear method

How To Grill The Perfect Steak on The Big Green Egg


  • Author: Robyn

Ingredients

I typically use a nice and thick dry aged New York Strip from Genuine Choice. They offer the best tasting steaks I have ever had and fortunately, ship directly to your door.


Instructions

Heat your egg to 600 degrees. Meanwhile, rub your steak with olive oil (to lock in moisture and adhere the spices), bourbon smoked sea salt, and ground bourbon smoked pepper.

Make sure your grill grates are well oiled so the meat will not stick.

Grill steaks on each side for 2 minutes. Next, shut the daisy wheel and bottom vent so no air can enter of escape, and let the steaks continue to roast in the grill for 4 minutes. You will have grilled the steaks a total of 8 minutes once you pull the steaks off the grill.

Pull the steaks off the grill and tent under foil for 10 minutes. Keep in mind that the steaks will continue to cook once they have been taken off the grill so go for a “sooner than later” approach when adjusting cook times for your thickness of steak. A steak has reached medium rare when the internal temp has reached 130 degrees. I recommend using an meat thermometer to check doneness.

How do you grill your perfect steak? Do you have a favorite rub or spice you use? Tell me about it! 🙂

Note, I paired this steak with crumbled blue cheese, grilled cherry tomatoes and arugula salad.


Notes

Times should be adjusted to thickness of your steak and preferred doneness. This timing is for a 1″ + New York Strip at Medium/medium rare. I recommend using the Thermapen to check internal temps as a full-proof method for measuring temperature.


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I served this beautiful New York Strip (dry aged from Genuine Choice!) with crumbled blue cheese, grilled baby carrots and a grilled cherry tomato and arugula salad.

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