The Perfect Steak
- 1 steak, 1-1/2 to 2-inches thick, preferably rib-eyes
- Ghee (clarified butter) or duck fat
- 3 tsp kosher salt
- 1 tsp black pepper
- 1/4 tsp cayenne
- Mix all of the dry ingredients together
- Baste the steak with clarified butter or duck fat
- Apply the rub to both sides of the steaks.
- Allow to stand at room temperature for ~30 minutes before grilling.
- Set the egg up for half direct and half indirect cooking
- Adjust the temperature to about 500 degrees F. The bottom vent will be wide open and the top vent will be mostly open.
- Place the steaks on the grill over direct heat. Close the lid and cook for 90 seconds, then turn the steaks a quarter to create some nice grill marks. Cook for an additional 90 seconds.
- Flip the steaks and repeat the process
- Burp the egg. Then open it all the way and move the steaks to cook over indirect heat. Close the lid.
- For medium-rare plus steaks, pull the steaks off at an internal temperature of 130 degrees.
- Remove from the egg. Put a heaping teaspoon of ghee on the steaks and tent with foil. Let the meat rest about 5-10 minutes before slicing.
- Use whatever rub you like. A simple salt, pepper, garlic all purpose combination rub is delicious. Just salt & pepper is also great.
- For rare steaks, take them off the grill at 120 degrees internal temp or 135 for medium.