Perfect Steak

By Becky Jo

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Ingredients

~Recipe from Chef Bobby Cresap of The Big Green Egg
4 Ribeye Steaks – 1-1/2 to 2 inches thick
1/4 Cup Kosher Salt
2 Teaspoons Black Pepper
1/2 Teaspoon White Pepper
1/4 Teaspoon Cayenne

Details

Adapted from southernplate.com

Preparation

Step 1

Directions

Mix all of the dry ingredients together. Cover the tops and bottoms of the steak with the rub. You do not have to use all of the rub.

Set the EGG® up for direct cooking and stabilize the temperature at 650° Cook the steaks for 2 minutes, flip them and cook for 2 more minutes, flip them one more time and close all of the vents on the EGG. Cook for 2 more minutes for mid rare and longer for more doneness.