Alice in the Kitchen

Big Green Egg – Filets for Beginners

For my 28th birthday, Matt surprised me with a Big Green Egg, a kamado-style ceramic charcoal cooker – basically a smoker and a grill.  We were visiting friends in the Carolinas for the 4th of July and saw their Big Green Egg, which piqued my interest – and then 2 weeks later, voila:

So the first question was, what to do with this thing??  Seemed only right to break in the grill properly with some Filet mignon!  We fired up the grill and broke up the Big Green Egg recipe for the “perfect steaks.”

• 2 steaks, 1-1/2 to 2-inches thick
• 1/4 cup kosher salt
• 1/2 tsp white pepper
• 2 tsp black pepper
• 1/4 tsp cayenne pepper

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 30 minutes before grilling.

Preheat the Egg for direct heat.

When the Egg is heated to 650°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 more 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 temperature.

Remove the steaks and let them rest for 5 minutes before serving.

YUM!!!