The trick is to smoke the meat and not make the meat smoke

RIB-EYE STEAKS WITH SHALLOTS & GARLIC BUTTER

  Date: August 04, 2012
  Favorite: Beef
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Info
For my first steak on the BGE I wanted to do something special. For the steak I chose my favorite cut: Rib-eye. And not just any rib-eye. I went to the butcher and got a prime grade rib-eye. The recipe I chose from the Big Green Egg Cookbook was called Rib-eye with Shallots and Garlic. It was a no frills, basic recipe which allowed you to enjoy the taste of the of a great steak. The recipe called for cooking the steak at 600 degrees. While the grille was heating you prepared the sauce and seasoned the steak. The steak receive salt & pepper and was brushed with a little olive oil. The sauce consisted of melted butter to which was added some minced garlic and finely diced shallots. After it came off the heat some parsley was added. When the sauce cooled it was divided for use on the grill and another batch for after the steak was cooked. The steak was seared for 3 minutes a side over high heat (600 degrees) I did turn the steak midway to get crosshatch grill marks. The add on BGE stainless steel grill grates laid on some fine grill marks. The steak rested for five minutes and was coated with the reserved butter sauce. When I cut into this steak I was rewarded with the best steak I've ever cooked or eaten. It was a perfect medium rare and was juicy but not runny on the inside. Any liquid you see in the pictures was from the sauce, which gave the steak a nice buttery goodness. The outside steak had a crusty texture and wonderful caramelization to it. Until I redid COWBOY RIB-EYES on the Egg this was the best steak I had made to date.
Recipe Source:
Alt image
Big Green Egg Cookbook

Big Green Egg Cookbook

Rib-Eye Steak with Shallot and Garlic Butter - Page 55.
Grill:
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Big Green Egg

Direct Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • BGE Cast Iron Grill Grid
  • SR 19" Locking Tongs
  • Wicked Good Weekend Warrior Lump Charcoal
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