We’re throwing back to an caveman times with one of the most delicious steaks ever! Try this Caveman-Style Steak on your Big Green Egg today! Read more

The chipotle sauce on this steak makes this recipe for Sirloin Steak with Chipotle just delicious. Try it on your Big Green Egg or any other grill, too! Read more

We cooked these at our Steak Class with Ryan Lane of Lane’s BBQ, and they were a huge hit!


Big Green Egg at 275 degrees, indirect heat.


1 Ribeye Steak
1 Beef Filet
1 Tablespoon EVOO (extra virgin olive oil)
Lane’s BBQ Brisket Rub
Lane’s BBQAncho Espresso Rub
1 1/2 Tablespoon (non salted) butter
Instant Read Thermometer


Remove steak from refrigerator. Allow steak to come to room temp (about 45 min. to 1 hour). Brush with EVOO and liberally season both sides of the steak with Brisket & Ancho Espresso Rubs. (It will be tough… but try not to eat at this point of the process).

Place steak on the grate and close lid. Grill for 15-20 minutes or until they reach 120 degrees, longer if desired. Remove from heat and place on clean cutting board. Place butter on top and sprinkle a little more seasoning on. At this point remove indirect cooking plate and get grill up to about 550-650 degrees.

Once temperature reached you are going to sear the steaks for about 1½ minutes per side or until you reach your desired doneness. (have fun with this… you can use a cast iron skillet or grill grates).

Allow steak to rest for 10-15 minutes. Slice & Enjoy!

Everyone loves a great flank steak. Here is IndyCar driver Charlie Kimball’s Great Aunt Dot’s Flank Steak marinated in a “secret family recipe” with fresh salsa and guacamole.

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