Last night we feasted on monster rib-eye steaks with smoked garlic, served with roasted vegetables. Paired 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 rib-eye steaks, around 0.75 inches thick
- Sea salt
- Black and red pepper
- Smoked garlic cloves
- Smoked salt (optional)
- Olive oil
- Two hours before cooking, rub the steaks with sea salt and pepper (or your preferred rub). Store at room temperature out of reach of cats.
- The Egg set-up is direct cooking, preferably using a cast iron grid (pictured above). Light the charcoal and get the Egg up to 550°F/288°C.
- Whilst the Egg 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 Egg is at temperature, leave it for 10 minutes to get some heat into the grid. Keep the temperature constant. Then burp and open the dome and lay the rib eyes on the grid. Close the dome for two minutes.
- After two minutes, burp and open the dome, flip the rib eyes, close the dome.
- After a further two minutes, burp and open the dome. Add a knob of butter on top of each rib-eye. Close the dome.
- After a final two minutes, open the dome, coat the steaks with garlic paste, close the dome for one minute. Then remove the rib-eyes, tent and foil them for 4-5 minutes.
- Serve with roasted vegetables – mushrooms, tomatoes.