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 steaks from the fridge and let them come to room temperature. Pat dry with a kitchen towel.
Set up your EGG for direct cooking with the Cast Iron Searing Grid in place. Your target temperature is 250°C-300°C.
Cook your steaks
Season the steaks with a generous amount of salt on both sides. Don’t use black pepper at this stage, as it turns bitter at high temperatures. When the EGG is up to heat, place the steaks onto the grid. Close the Dome.
How quickly you turn your steak depends on the thickness of the meat and how you like it cooked. A 3cm-thick steak cooked medium will need turning after about 3 minutes.
Check the temperature
After a further 2 minutes, open the EGG and push the Quick Read Thermometer into the thickest part of the meat. Use the internal temperature guide below to test whether it’s done to your liking:
- Rare: 50°C
- Medium rare: 54°C
- Medium: 60°C
- Medium well: 65°C
- Well done (if you must): 70°C
Remove from the EGG and leave to rest for several minutes. Season with cracked black pepper.
