What To Know
- Resting the steak is crucial for allowing the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
- This involves cooking the steak slowly at a low temperature (around 225°F/107°C) until it reaches an internal temperature just below your desired doneness, and then searing it over high heat for a short time to create a crust.
- Sous vide cooking involves sealing the steak in a vacuum bag and immersing it in a water bath at a precise temperature.
The Big Green Egg, with its versatility and ability to achieve high temperatures, is a grill master’s dream. But when it comes to cooking steak, it can be intimidating for beginners. This guide will take you through the steps of how to cook steak on a BGE, from selecting the right cut to achieving that perfect sear and juicy interior.
Choosing the Right Cut of Steak
The first step to a delicious steak is choosing the right cut. Here are some popular options:
- Ribeye: Known for its rich marbling and buttery flavor, ribeye is a classic choice for steak lovers.
- New York Strip: Leaner than ribeye, the New York strip has a more pronounced beefy flavor and a good amount of marbling.
- Filet Mignon: The most tender cut, filet mignon is perfect for those who prefer a delicate flavor and melt-in-your-mouth texture.
- Top Sirloin: A great value option, top sirloin offers a good balance of flavor and tenderness.
Preparing the Steak
Once you’ve chosen your cut, it’s time to prepare it for grilling.
- Seasoning: Don’t overcomplicate it! Salt and pepper are all you need. Season generously on both sides and let the steak rest at room temperature for 30 minutes. This allows the steak to come to room temperature, resulting in more even cooking.
- Pat Dry: Pat the steak dry with paper towels to remove excess moisture. This will help achieve a better sear.
Setting Up the Big Green Egg
- Preheat the Egg: Preheat your Big Green Egg to 500-550°F (260-288°C) using lump charcoal. You can use a grill grate or a cast iron pan for cooking.
- Create a Two-Zone Fire: For a more even cook, create a two-zone fire by leaving half of the charcoal grate empty. This will allow you to sear the steak over high heat and then move it to the cooler side to finish cooking.
Searing the Steak
- High Heat: Place the steak over the hot side of the grill and sear for 2-3 minutes per side. Aim for a nice, crusty sear.
- Flip and Sear: Flip the steak and sear the other side for 2-3 minutes. You can also sear the edges for a more flavorful steak.
Finishing the Steak
- Move to Cooler Side: Once seared, move the steak to the cooler side of the grill to finish cooking.
- Internal Temperature: Use a meat thermometer to check the internal temperature of the steak. Here’s a general guide:
- Rare: 125-130°F (52-54°C)
- Medium Rare: 130-135°F (54-57°C)
- Medium: 135-140°F (57-60°C)
- Medium Well: 140-145°F (60-63°C)
- Well Done: 145-150°F (63-66°C)
- Resting: Once the steak has reached your desired temperature, remove it from the grill and let it rest for 5-10 minutes before slicing and serving.
Mastering the Art of Resting
Resting the steak is crucial for allowing the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. Don’t skip this step!
Serving Your Steak
- Slicing: Slice the steak against the grain for a more tender and flavorful bite.
- Accompaniments: Serve your steak with your favorite sides, such as roasted vegetables, mashed potatoes, or a simple salad.
Beyond the Basics: Elevated Steak Techniques
Once you’ve mastered the basics, you can explore more advanced techniques to elevate your steak game:
Reverse Searing: This involves cooking the steak slowly at a low temperature (around 225°F/107°C) until it reaches an internal temperature just below your desired doneness, and then searing it over high heat for a short time to create a crust.
Sous Vide: Sous vide cooking involves sealing the steak in a vacuum bag and immersing it in a water bath at a precise temperature. This ensures even cooking and consistent results.
Finishing Touches: For an extra touch of flavor, consider adding a finishing sauce or topping to your steak, such as a compound butter, chimichurri sauce, or a drizzle of balsamic glaze.
The Final Verdict: Steak Perfection on the Big Green Egg
Cooking steak on the Big Green Egg is a rewarding experience. With a little practice and attention to detail, you can consistently achieve juicy, flavorful, and perfectly cooked steaks that will impress your guests. Remember, it’s all about mastering the basics, experimenting with different techniques, and enjoying the process of creating a culinary masterpiece.
Frequently Discussed Topics
Q: What kind of charcoal should I use for cooking steak on the Big Green Egg?
A: Lump charcoal is the best choice for cooking steak on the Big Green Egg. It burns hotter and cleaner than briquettes, resulting in less ash and a more consistent heat.
Q: How long should I let the steak rest before serving?
A: Let the steak rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
Q: What are some good sides to serve with steak?
A: Some classic steak sides include roasted vegetables, mashed potatoes, asparagus, creamed spinach, and a simple salad.
Q: Can I use a cast iron pan on the Big Green Egg?
A: Yes, you can use a cast iron pan on the Big Green Egg. It will help to distribute heat evenly and create a nice sear on the steak.
Q: What is the best way to clean my Big Green Egg after cooking steak?
A: After cooking, allow the Big Green Egg to cool down completely. Use a grill brush to remove any food debris from the cooking grate. You can use a damp cloth to wipe down the interior of the egg. Avoid using harsh chemicals or abrasive cleaners.
