Sometimes a simple meal with friends can be just as memorable as an extravagant event. Last night we feasted on monster rib-eye steaks with smoked garlic, cooked on a large Big Green Egg, with vegetables roasted on the minimax. Served with some lovely red wine, these were about the best steaks we have cooked.
And by “we”, I mean my wife. 🙂
Rib-Eye Steaks with Smoked Garlic
Other than the Big Green Egg, you’ll need:
- Pastry brush
- Small bowl
- Kitchen foil
- Sharp knife
- Chopping board
- Long cooking tongs
- Four large (monster) thick rib-eye steaks
- Sea salt
- Black and red pepper
- Smoked garlic cloves
- Smoked salt (optional)
- Olive oil
- Two hours before cooking, rub the rib eyes with sea salt and pepper. Store at room temperature out of reach of cats.
- Big Green Egg (BGE) set-up is direct cooking, preferably using a cast iron grid (pictured above).
- Add in some fresh charcoal, light the charcoal. Get the BGE up to 550°F/288°C.
- Whilst the BGE is coming to temperature, finely chop (or blend) the smoked garlic cloves. Mix with a little olive oil (and optionally smoked salt) to form a textured paste. Set aside.
- Once the BGE is at temperature, leave it for 10 minutes to get some heat into the grid. Keep the temperature constant.
- Open the dome and lay the rib eyes on the grid. Close the dome for two minutes.
- After two minutes, open the dome, flip the rib eyes, close the dome.
- Repeat above step two more times for a total of eight minutes cooking.
- On the last flip, add a knob of butter on top of each rib-eye.
- Open the dome, coat the top of the rib eyes with garlic paste, close the dome for one minute.
- Remove the rib-eyes and double wrap them in kitchen foil for 4-5 minutes.
- Serve with roasted vegetables – mushrooms, tomatoes.