Thick-cut Cowboy Ribeye Steak on the Big Green Egg | Backyard Smoke Show

There’s nothing quite like the sight of a Cowboy Ribeye sizzling over red-hot coals on the Big Green Egg. Thick-cut, bone-in, and full of marbling, this steak is a statement piece, equal parts indulgence and precision cooking.

This recipe keeps it simple: a good cut of beef, salt, pepper, garlic, and fire. The result is a crusty sear on the outside and a juicy, tender center that’ll make you wonder why you ever ordered steak at a restaurant.

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Ingredients

Thick-cut ribeye (King Cut or Tomahawk recommended)
Salt, pepper, garlic seasoning (SPG blend)
Olive oil
Butter (optional, for finishing)

EGGcessories

Meat thermometer
Tongs
Cast iron cooking grid
convEGGtor or platesetter (for indirect setup)

Step-by-Step Instructions

1. Prep the Steak

Bring the ribeye to room temperature for even cooking. Lightly coat with olive oil, then season generously with salt, pepper, and garlic on all sides. Let it rest while you get the Egg ready.

2. Sear Over High Heat

Open the vents wide and get your coals roaring hot—550°F or higher. Place the steak on the cast iron grates and sear for 1–2 minutes per side, flipping and rotating to get that deep, flavorful crust.

3. Rest and Reset

Remove the steak from the grill and let it rest for 2 minutes while you reconfigure your Egg. Set it up for indirect cooking at 350°F using the convEGGtor or platesetter.

4. Finish Indirect

Return the steak to the Egg and cook indirectly until it’s 5°F below your target temperature. For medium-rare, aim for about 115–120°F before removing.

5. Rest and Serve

Take the steak off the Egg, top with a pat of butter if desired, and let it rest for 8–10 minutes. This step locks in the juices and ensures a tender, perfectly cooked steak.

Slice against the grain and serve with your favorite sides or sauces.

Expert Tips

Use a thick steak (at least 1½ inches) to handle both searing and indirect cooking without overcooking.
Always let the steak rest after searing and again after cooking—it’s the key to keeping it juicy.
Use a meat thermometer to monitor internal temperature accurately.
Try adding a small wood chunk (like oak or hickory) for an extra smoky flavor.
Finish with compound butter for a touch of richness.

Final Thoughts

A Thick-Cut Cowboy Ribeye Steak on the Big Green Egg is more than a meal—it’s an experience. From the sizzling sear to the smoky aroma and that first tender bite, it’s a masterclass in live-fire cooking.

Simple ingredients, perfect heat control, and a little patience are all it takes to turn an incredible cut of beef into something unforgettable.