By Christie Vanover | Published February 9, 2019 | Last Updated February 16, 2023
When I first got a Big Green Egg, I was excited to cook some slow and low barbecue, but the egg is pretty amazing at the hot and fast game, too.
When you take out the ceramic deflector, this bad boy can easily crank up over 500F degrees, which is perfect for a steakhouse-style ribeye.
Setting up the Big Green Egg
Season your steaks liberally on both sides with soy sauce, Worcestershire sauce and your favorite steak rub, and let it rest at room temperature while you light your egg.
To light your Big Green Egg, add lump charcoal, filling to the first line. Tuck a natural charcoal starter into the charcoal and light it. Let it burn for about 10 minutes with the lid open.
Place the cooking grate into the egg and close the lid. Adjust the temperature to about 550F degrees. The bottom vent will be wide open and the top vent will be mostly open.
Hot and Fast
As I mentioned above, you’re going to grill these ribeye steaks super fast.
Just two minutes on one side. Then, flip and grill two minutes on the other side.
When you open the Big Green Egg, be sure to “burp it.” Open the lid about one inch to release some heat. Then, you can open it all the way.
The Final Step
The key to a getting a perfectly cooked steak is this last step.
Flip the steak one more time, and add a spoonful of herb butter on top of each steak. Place the damper on the top of the egg and shut the bottom vent.
For medium-rare steaks, keep the lid closed for 3 minutes. For well-done steaks, leave the lid closed for about 6 minutes.
Ribeye Steaks on the Big Green Egg
- 2 ribeye steaks
- Soy sauce
- Worcestershire sauce
- Steak rub
- 6 tbsp butter melted
- 1 clove garlic minced
- 1 tsp fresh thyme
- Drizzle soy sauce and Worcestershire sauce onto the steaks. Sprinkle with steak rub. Rub into the meat on both sides. Let rest at room temperature while you light the egg.
- Add lump charcoal to the Big Green Egg, filling to the first line. Tuck a natural charcoal starter into the charcoal and light it. Let it burn for about 10 minutes with the lid open.
- In a small bowl, combine the butter, garlic and thyme.
- Place the cooking grate into the egg and close the lid. Adjust the temperature to about 550 degrees F. The bottom vent will be wide open and the top vent will be mostly open.
- Place the steaks on the grill. Close the lid and cook for 2 minutes.
- Burp the egg (open it about one-inch to release some heat). Then, open it all the way. Flip the steaks. Close the lid and cook for 2 more minutes.
- Burp the egg. Then, open it all the way. Flip the steaks again. Spoon the butter mixture onto the steaks.
- Close the lid. Shut the bottom vent and add the damper top.
- For medium-rare steaks, keep the lid closed for 3 minutes. For well-done steaks, leave the lid closed for about 6 minutes. Remove from the egg, and let the meat rest about 5 minutes before slicing.
This estimate was created using an online nutrition calculator
First time grilling steak on egg. Followed the instructions and rib eye was perfect. Thanks.
So glad it worked well for you.
How thick were steaks?
Usually 3/4-1 inch
What do you mean by adding the damper top since the top vent is already on the egg. Wouldn’t I just shut close the vent entirely?
Yes you can do that, too. I add the ceramic cap instead. Either would work.
So if 2” thick would I double time 4 min per side?
My steaks were about 1/2 in thick and grilled on a MiniMax. There was some fumbling with the timer but I kept it really close to the times suggested. Still came out great. I was shooting for medium and definitely got medium well. Hope to use this method again on the large.
Excellent. Maybe shave a minute off of your time at the end.
Love the recipe, but had an inferno when I added the butter/garlic/thyme at the end. Steaks were still sensational but the fire at the end during the butter step cooked them a little more than I would have liked.
The butter created a very acrid smoke that ruined $80 worth of ribeyes.
This is a great and easy method. Tried it tonight with a nice sized bone in ribeye. Very tasty n juicy. I prob should have let it rested a bit more but too good looking to not try.
Shutting the dome and vent created a choked off fire and lots of acrid smoke. It overpowered the steak and seasoning. Recommend grilling longer and not baking in smoke, unless you like mainlining smoke.
I had that happen once, too. I found if I let the coals burn longer, I had less risk of generating that kind of smoke.
Made this recipe several times and my steaks are cooked perfectly. The only change/recommendation is to use a cast-iron skillet to cook to temp after searing on the warming rack (and I do shut off both vents so they don’t overcook). Also, I cook 1 or 2 extra steaks (sear only) for leftovers.
Needs to be hotter like 650 for the sear. Then don’t shut the vents or you will get a lot of smoke
I’m trying this recipe tonight. Looks great. Thanks for sharing the content you do.
I like my steaks rare. What do you suggest
Do the two flips and then reduce that final step to 1-2 minutes.