The Perfect Steak

Ingredients

• • 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

Preparation

• • 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.

Notes

• • 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.