Posts Tagged ‘Rib Eye’

Ribeye Steaks w/ Beer Sauteed Mushrooms & Onions

Thursday, September 29th, 2011

First step is to get some nicely marbled Ribeys steaks each about 1.5″ thick. Clean ‘em up and cover with your favorite steak seasoning or rub.


Rubbed and ready to go on the grill!

Allow the steaks to sit and get to room temp.

Now it’s time to heat up the EGG. You’ll want to set it up for direct cooking and get the temp to about 600 degrees.

One really hot Big Green Egg

While the steaks and EGG are doing their thing, get one large onion (I prefer red), and chop it into medium oddly sized pieces. If you have fresh mushrooms do the same with them.

Leave onion pieces a bit chunky to keep some bite.

Grab a medium pan and place it on the stove on medium high heat. Add enough extra virgin olive oil to lightly coat the bottom of the pan. Heat the oil and then add the onion pieces.

Onions sauteeing in EV olive oil.

You can add some seasoning to the onion pieces if you’d like. I usually add Adobo seasoning and a little bit of ground black pepper. Once everything starts simmering a lot of the oil will be assorbed or burnt off. At this point pour in enough beer to add some moisture to the mix. Just a little bit at a time and the type of beer doesn’t matter. I have done this with lagers, stouts, and ales and it’s always good.

A light lager beer will add a sweetness to the mix.

Once the onions are starting to look a little softer, add your mushrooms. Cover the pan with a lid and allow everything to simmer and soften together. Stir and add more beer as needed.

This smells SO good as it cooks together.

Now that the sautee is almost done it’s time to throw the steaks on the EGG.

Fresh steaks on the EGG

With the heat set at 600 degrees you are going to cook the steak for exactly 8 minutes (4 minutes on each side). This will get you a perfect medium steak. It is important to time this. If you cook it any longer it will be overdone quickly.

After 4 minutes on one side

If you time it correctly, both the steaks and the onion and mushroom mix should be ready around the same time.


Steaks are done after exactly 8 minutes.

Pair with your favorite sides and enjoy!


A quick, easy and somewhat healthy dinner.

Rib-eye Steaks with Shallots & Garlic Butter

Wednesday, February 24th, 2010

Page 61 of Big Green Egg Cookbook

Difficulty A Easy
Taste A Delicious
Was it worth it? Yes If you don’t like a rib eye, you probably shouldn’t own a grill in the first place!

Since this was my first time using the BGE I decided to try the most basic grilling recipe I could find. I have been grilling on a charcoal Weber grill for years and was slightly skeptical of how it would be to use the Egg. I figured a simple steak recipe would be a good way to break myself in.

I wanted to follow the recipe in the book to the tee. So I got fresh parsley, shallots (which aren’t as easy to find as you may think), unsalted butter and 4 Rib-eyes about 1” thick.

Rib-Eye Steaks for Big Green Egg

I bought four rib eye steaks about 1 inch thick

Once we got home with the ingredients I began melting the butter before I started to get the Egg going.

First step, melting butter. So far, easy!

The Egg was easier to get started than I expected. Using not a lot of Egg brand charcoal and their fire starters I had a decent fire going in about ten minutes. Once I closed the lid and adjusted the vents the temperature quickly jumped up to around 700 degrees. With very little adjustment I was easily able to get the Egg to drop and stay around 550 degrees, which the recipe called for.

In between getting the Egg to the correct temperature I prepared the steaks and shallot garlic butter baste.


Garlic and shallots and butter... oh my!

Mincing the shallots was like chopping up the most deadly onion ever. For being so small they are intense! I literally had to walk out of the room for a few minutes to give my eyes time to recover so I could finish mincing them. The steaks were a lot easier on me. I just seasoned and prepared them for the grill.

rib eye steaks hitting the grill

the rib eyes are going on the grill

Grilling was pretty simple, three minutes on each side for medium rare, basting in between. The butter sauce made the grill flare up a bit, but that is to be expected with oil over an open flame.

rib eye steaks cooking

Notice the nice sear marks. They look great.

The garlic on the grill with the meat smelled amazing, and I was surprised by how little smoke the grill gave off. After 6 minutes the steaks were ready to come off the grill.

the steaks are done

the steaks are done

The steaks looked and smelled great. They had nice sear marks and were tender and juicy. However, I would have to say they were more medium to medium well than medium rare. Either way everyone really enjoyed them and this is definitely a recipe I would recommend and will try again.

finished rib eye steaks

Here are the finished rib eyes!