Grilling Steak on a Big Green Egg



Chef Tom walks us through the process of direct grilling a Creekstone Farms Master Chef Choice Cowboy Ribeye on a ceramic grill. We used GrillGrates due to their superior heat retention and searing ability.

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This process is different from the reverse sear process that we use so often due to how the steak cooks. With direct heat hitting the steak at all times the steak is cooking quickly from outside to inside. This produces a gradient pattern on the inside of the steak that is noticeable when slicing. There is nothing necessarily wrong with direct grilling a steak and many of us have done it for years, but the difference is apparent.

Featured products:
Ceramic Grills – https://www.atbbq.com/grills-and-smokers/ceramic.html
Ribeye – http://store.creekstonefarms.com/master-chef-choice-cowboy-ribeye/
GrillGrates – https://www.atbbq.com/accessories/bbq-and-grilling-cookware/grill-grates.html
Cattleman’s Grill Smoky Chipotle Coffee Steak Rub – https://www.atbbq.com/cattlemans-grill-smoky-chipotle-coffee-steak-rub-seasoning.html

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9 thoughts on “Grilling Steak on a Big Green Egg

  • January 28, 2020 at 7:23 am
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    Why not reverse sear tho? I havent cooked a steak without reverse searing for about 90% of the steaks I cook. To me it gives the best results. Cant see myself going back to the traditional method.

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  • January 28, 2020 at 7:23 am
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    Thanks for keeping it to the point. Will check your other content 👍

    Reply
  • January 28, 2020 at 7:23 am
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    Why do you touch the meat all the time with your hands ???? There are more hygienic ways 😮
    Even for rubbung the oil you can use a brush ! And all this with a ring on your finger ? Bwurk… eat it yourself !

    Reply
  • January 28, 2020 at 7:23 am
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    where did you get the grill grates?…how do these perform compared to the standard grill…I have the XL BGE..

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