Steaks on Big Green Egg
Note: dry rub enough for 4 or more steaks
Trim the steaks of any excess fat. Mix all of the dry ingredients together and apply to both sides of the steaks. Allow to stand at room temperature for at least 30 minutes before grilling.
Set the EGG up for direct cooking. To increase sear marks use a cast iron cooking grid; for extra flavor add wood chips
When EGG is heated to 650 degrees F, place the steaks on the grill and sear for two to three minutes.
Open the lid and flip the steaks onto a new section of the grid. After two to three minutes, flip the steaks once more.
Completely shut down the EGG by closing the damper top and draft door. Let the steaks continue cooking for 3 to 4 minutes, until they reach the desired internal termperature (check with a meat thermometer).
Remove the steaks and let them rest for 5 minutes before serving.
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Serving Size: 1 Serving (20g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 3 | ||
Calories from Fat: 1 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 7256mg | 250 % | |
Potassium 17.7mg | 0 % | |
Total Carbohydrate 0.7g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 0.4g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3
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