Big Green Egg BBQ Rib Eye Steak - For a Few Dollars More

Rib eye is the king of all steaks - great taste and great look, cooking is easy and not very different from, for example, the pork steaks, but result is a true poetry.
Rib eye is the king of all steaks - great taste and great look, cooking is easy and not very different from, for example, the pork steaks, but result is a true poetry.

1. From what I heard: when you come to a store the best rib eye pieces have been already taken by restaurants and what you can choose from is just remains - but that can be a conspiracy rumor :) This time I've got reasonably good looking chunks.
   
   


2. Wash the chunks gently in cold water, salt and season them.
3. For cooking rib eye steaks the temperature should be high, so clean up the BGE from ash and small pieces of charcoal which can block air flow to pass through and load it with middle and big size charcoal pieces. Start fire in the center of Big Green Egg.
   
   
   
4. Let temperature reach 600F
   
   
5. Then drop some smoke chips on the charcoal if you like and put rib eye chunks in the center of the grid right over the hottest area.
   
   
6. Let the meat get nice grid marks on the bottom side and then flip the pieces to another side.
   
   
7. Repeat the step #6 two more times. For the last time place the chunks at periphery of the grid (away from the hottest area) - that will finalize the cooking. I prefer to have a reliable reference for internal meat temperature - cooking thermometer does the job for me.
   
   
   
8. Close the BGE top cover and wait when the temperature inside the meat get reached a desired value. Cooking thermometers usually have settings for the corresponding tastes, mine has presets for beef as
   

   Rare      140F
   M. Rare   145F
   Medium    160F
   Well Done 170F

   I prefer medium.
   
   
   
9. Just great!

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Big Green Egg BBQ Pork Steak - The Quick аnd The Easy

Pork steak is not the top kind of a steak dish, but still is pretty delicious, quick and easy to cook.
Pork steak is not the top kind of a steak dish, but still is pretty delicious, quick and easy to cook.

1. Salt and season the pork chops. If you like, marinade the pork in 1% vinegar solution (roughly 1 part of 5% table vinegar + 4 parts of water) interlaced with onion rounds, or any other marinade of your preference, but it is not really necessary.
   



2. For this dish high cooking temperature is required. For the best result first it is necessary to clean up BGE from ash and small pieces of charcoal which could block free air flow through the area of burning, load only relatively big pieces of charcoal, then start Big Green Egg.
   



3. Keep bottom vent about 3" open and top one half open to support strong burning. Let temperature reach up to about 600F.
   



4. If desired, smoke chips soaked in water in advance can be thrown right over charcoal. This addition can drop temperature significantly down, so be careful not to over cool the BGE, add small quantity of the chips, let temperature get back to the high level again... or just don't add the chips. Adjust air vents to the position of stable temperature (low vent with 2" opening, top one with big circular cover closed and small holes all open). Put pork chunks on the BBQ grid and close the BGE cover. I have the medium size BGE, and there is not enough room for all 8 pork steaks I had that time, so I divided them into two batch of 4 steaks each.
   
   
5. Depending on temperature it can take just a few minutes to have the pork done, so do not leave the BGE unattended. You can use a thermometer for better control how the cooking is going on, or simply check the meat every 1-2 minutes. When one side is roasted, flip steaks on the other side. I like steaks well done, so when there is no blood leak from a small cut, I take them out on a plate.
   

Here is the first batch of steaks - and that was The Quick.


6. Load the second batch and repeat the step 5 - that will be The Easy.
   
   
7. Enjoy!
   

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