Rib-eye Steaks on the Big Green Egg

Step 1

Drizzle soy sauce and Worcestershire sauce onto the steaks. Sprinkle with steak rub. Rub into the meat on both sides.

Step 2

Let rest at room temperature while you light the egg to 550F degrees. The bottom vent will be wide open, and the top vent will be mostly open.

Step 3

In a small bowl, combine the butter, garlic and thyme.

Step 4

Place the steaks on the grill. Close the lid and cook for 2 minutes.

Step 5

Flip the steaks. Close the lid and cook for 2 more minutes.

Step 6

Flip the steaks again. Spoon the butter mixture onto the steaks.

Step 7

Close the lid. Shut the bottom vent and the damper top.

Step 8

For medium-rare steaks, keep the lid closed for 3 minutes. For well-done steaks, leave the lid closed for about 6 minutes.

Step 9

Remove from the egg, and let the meat rest about 5 minutes before slicing.