The Perfect Steak

By Big Green Egg

No bells, no whistles, just high-quality steak cooked to perfection.

Grilling
Classic

Recipe Essentials

Serves: 2 people

EGG set up: direct
Recommended charcoal: Oak & Hickory
EGG target temperature: 250°C-300°C
Cooking time: 5-6 minutes, or until you reach an internal temperature of 50°C for rare, 54°C for medium rare or 60°C (if you must) for well done

Ingredients

- Salt & pepper
- 2 thick steaks of your choosing

Equipment

Cast Iron Searing Grid

From
£ 82.40
Quick Read Pocket Size Thermometer

£ 42.80
Big Green Egg 5" Steak Knives

£ 139.20
Premium 100% Natural Oak & Hickory Lump Charcoal

£ 29

Overview

We’ll be cooking this steak the old-fashioned way: direct, on one of our Cast Iron Searing Grids. That way, you’ll end up with mouth-watering, restaurant-quality grill marks and a consistent cook. The EGG excels over any other barbecue at high temperatures, as you can control it so well. Just make sure to cook with the lid shut for impeccable results. Mastered this recipe? You can use this cooking method for pork chops, lamb cutlets or most other cuts of beef too.

Set up your EGG

Remove your steak from the fridge and let it come to room temperature. Pat dry with a kitchen towel.

Don’t remove any excess fat from the steak. Fat carries flavour into the meat while cooking. You can always remove it afterwards.

Set up for direct cooking with the Cast Iron Searing Grid in place.

Your target temperature is 250°C-300°C.

Get started

Season the steaks with a generous amount of salt on both sides. Don’t use the black pepper at this stage as it burns and turns bitter at high temperatures.

Place the steaks onto the Cast Iron Searing Grid using the tongs. Lay them down and leave them to develop clearly defined searing marks. Close the lid.

How quickly you turn your steak depends on the thickness of the steak and how well you like it cooked. A 3cm-thick steak cooked medium will need turning after about 3 minutes.

Burp the EGG and turn the steaks, preferably moving them to a different area of the grid. This ensures that you are placing the uncooked side of the steak onto a freshly hot area of the grid.

Finish your steaks

After a further 2 minutes, open the EGG a final time and perform a touch test. Touch your hand where the base of your thumb joins to the fleshy part of your palm, in three positions, to compare to the touch of the steak. Your palm relaxed and open signifies the loose resistance of touching a rare steak. Gently close your palm and the base of your thumb joining your palm will be firmer. Tightly close your fist and this area will become tighter still, representing a well cooked steak.

Remove from the EGG and leave to rest, then season with cracked black pepper. We think the results are delicious as they are but you could always add a dab of garlic butter. Serve with your favourite sides.

Eight ways to cook. Endless possibilities.

Roast

A roast with the most

The EGG’s impressive temperature control mean you can roast at a stable, even temperature. Think roast chicken with perfectly crispy skin, or pork belly with snappy crackling and deliciously moist meat. Perfect for vegetables and whole fish too.

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Rotisserie

Join the revolution

The Big Green Egg Rotisserie allows you to spit-roast your ingredients over the coals. With the right accessories in place, you can do this using either direct or indirect heat. Cook your starters, sides or sauces underneath the spit to absorb the drip of delicious juices.

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Low & Slow

Take it slow

Turn the temperature down, pour a drink, and let the EGG do the hard work for you. Cooking low & slow forces the most flavoursome ingredients to surrender into melting tenderness, resulting in succulent pulled pork or brisket, a rich beef cheek ragú or silky ratatouille

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Pizza on the Big Green Egg | Pizza Boxes | Outdoor kitchen since 1974

Bake

A baker’s oven

With the ConvEGGtor in place, and often with the addition of a Baking Stone, an EGG can match the results achieved in a wood-fired oven. This means perfectly crisp pizza bases, crusty sourdough loaves, or the stickiest of sticky toffee puddings.

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Grill

On the grid

Even in its classic barbecue form, the EGG is a cut above. With the ability to crank up the heat, and a range of cooking surfaces and charcoals to choose from, you can ensure that your steaks, fish and vegetables achieve restaurant-level results.

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Smoke

Holy smoke

Add a few woodchips or woodchunls to your charcoal and watch as the smoke circulates around the Dome of your EGG, adding an extra depth of flavour to everything from hot-smoked sides of salmon to baba ghanoush.

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Pan Cook

Panning for gold

With its ability to generate intense flames or slow heat, impart smokiness and lock in the flavour of high-quality ingredients, an EGG’s takes pan-cooked dishes to the next level. Elevate everything from a curry to a cassoulet, from a shakshuka to a full English breakfast.

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Dirty Cook

Down and dirty

Our pure lumpwood charcoal is so good, you can cook straight on top of it. Forget cooking surfaces – simply add whole aubergines, beetroots or even a ribeye steak directly onto the smouldering embers.

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