Grilled Steaks on the Big Green Egg

hi welcome in this session we're going to do reeling steaks on the big green egg in the end and grilling steaks on the big green egg is not much different than grilling steaks on a regular grill the only real difference is we're going to get them to about 600 degrees on the grill grill temperature and you can't do that with a lot of the standard girls out there but basically what you want to want to do is get your your favorite steak of choice I prefer fillets or oh these are New York strips t-bones good whatever you whatever you desire but my prep process is really easy one key ingredient is olive oil so you want to take your steaks basically just put a little bit of olive oil on them and you want to just basically get that olive oil coat gone nice and evenly around the whole thing and what this does it essentially creates a layer where it starts to close these pores on the meat because on steaks that you know the key is to keep the flavor in there so you put the olive oil on there it's basically closing it seals the pores and then I'll show you later on the grill but you want to get it super hot the hotter that the grille temperature is the more the quicker the the spores the spores are going to close on that meat so you get a nice layer there just standard olive oil and then next you're going to want to use whatever rubber seasoning you like I've tried lots of different things this stuff is the best I found out there it's got good garlic and pepper in it and you know I personally love the flavor of steak so I don't want to overdo it but this gives it a good blend so I'm just going to sprinkle it on there and I'm doing this about two hours before putting the grip the stakes on the actual grill it's not like a traditional rub on a brisket where you've got to have it on there all my you know just a just a couple hours before you know if you've only got an hour but basically you're going to put that on there and then you're going to want to frigerators and you want to take them out at least an hour before you put them on the grill you want to have your steaks at room temperature before him so I'm going to take these cover them up put them in the fridge and then take them out an hour beforehand and we'll start prepping the grill all right so I took the steaks out of the refrigerator about 45 minutes to go to start getting them to room temperature and now I'm going to set up the grill so I've got this chimney here to start it it just starts it faster because I'm gonna get the tip on this thing out to about 600 degrees so you all you do is fill this with charcoal you put just a layer of charcoal down there remember when you're trying to get the egg hot very hot the less charcoal in there the more air flow the more temp you're going to get so there's just a barely a layer in there I'm going to take one of these match daughters and get this going and I'm going to set that chimney right on top of this and basically that temp and there will get up within about 10 minutes and then I'll come dump it the vent is that open at the bottom so we'll get that about 10 minutes get going alright so it's been about 10 minutes so basically you don't want a fire safe glove you're gonna come in here you just want to dump this as fast as you can in the middle of the egg tank that out you know work it around and make sure your your coals are even on that the you know the goal here is to get the temp up to about 600 degrees on this so the bottom vent is completely open I'm going to close the top and I'm going to I'm not even going to use the cap at all this time so that tip should get up to about 600 degrees pretty soon if if it gets that not that big of a deal I'll start I'll use the bottom then to regulate that but what I do steaks I rarely ever have to put the cap on I just leave the cap off and get this thing up to about 600 degrees with the grilling configuration all right it's only been about ten minutes you can see I've got a flame going in there it's pretty consistent I can't get it down so what I'm going to do is I'm going to close this lid and I'm going to put the cap on and I'm going to shut the cap down for about two minutes and then look at those flames out it'll still keep the heat in and after about two minutes I'm gonna see what's what's left but I'll either keep the cap on and do like that or take it back off but I'm going to put this down and close the top down for two minutes to stop the flames alright that's that tips right on 600 I've been using this to keep the flame down so I've got the cap on and I just open it up all the way and I shut it down for a couple minutes and that gets to gets the flame down so what we're going to do right now is we're got the timer on my phone set you're going to put those steaks on directly the middle of that heat and I'm going to do two minutes on this side two minutes on the other side and then we'll do the next step all right so that's two minutes on the first side now we're going to flip it waited two minutes on this this side and basically what you're trying to do this the fire is so hot in there 600 degrees you're getting those pours on that meat to close up immediately just savor all the flavor inside of there so we'll do two minutes on that side as well all right so it's been another two minutes now we're going to flip them over again that temperature still off around 600 degrees we like ours medium medium-rare so they don't have to be on that long but if you do it a filet or a thick steak like this it's going to take another two minutes probably on each side but what we're going to do is I'm going to shut it down but I'm going to take off this cap and I'm actually gonna put the cap on with a big green a cap I'm going to leave that on and cook it for two minutes on that side and then two minutes on the other side then we'll see how it feels all right so it's been two minutes on that side so we're going to do the last rotation I don't use a meat thermometer for steaks I could I can wiggle it around and know you know when it's going to be done for me for a medium-rare well-done but if you're not comfortable use your meat thermometer get on line figure out what medium-rare is rare medium etc and figure that out basically after this two minutes I'm going to take these off I'm going to prove it a glass container and rest them with a lid on well I do some vegetables alright so that was the final two minutes I could feel like I could feel that wibble I take actually probably a little bit more than medium rare but I'm going to take these put them in a safe dish I'm gonna cover it keep them at keep in mind when you let these rest if it's if you're gonna eat within 10 minutes just leave them uncovered but I'm going to put I'm going to do some vegetables and these are gonna have to go for probably 15 minutes so I want to keep them hot but when you do that the tips going to continue to rise on that so I just keep that in mind when you're doing this all right so the steaks ready to go we've got the grilled okra cut in that steak that looks great it's a little more on the medium than the medium-rare side that's alright it would be plenty of flavor in there and this is a the grilled okra which you can see on one of the videos as well enjoy

Channel: Flaming Rooster BBQ

Views: 345,373

Rating: 4.1604395 out of 5

Keywords: Big Green Egg (Consumer Product), Steak (Food), Grilling steaks, Steaks on the Big Green Egg, Big Green Egg Steaks, Grilled Steaks, BGE Steaks, how to grill steaks, steak recipe, best steaks, Grilling (Culinary Technique), Cooking, kamado joe steaks

Id: MPcr2tbSbtk

Length: 7min 45sec (465 seconds)

Published: Tue Jun 24 2014