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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.
Nutrition information is automatically calculated, so should only be used as an approximation.