Justin Moore Rib-Eye

It’s a dirt road, a fishin’ pole, a cold beer sittin’ on a tailgate. An old church, a kind word, it’s where I was born and raised.

The lyrics from Justin Moore’s #1 Billboard Country single, If Heaven Wasn’t So Far Away, typify his philosophy on life. In his music and in his life, Justin embodies the soul and character of a kid from a small town — in his case, Poyen, Arkansas — where, as he sings in another #1 hit, Small Town USA, “everybody knows me and I know them and that’s the way we’re supposed to live.”

Moore’s grandparents raised cattle and, as a young boy, Justin would help feed the herd, bush hog the fields and learn about hard work. But, since bursting onto the country music scene as Billboard’s “Best New Country Artist”, Moore can take some time off from all of that hard work, relax and enjoy his success … and his Big Green Egg.

Steak is Justin’s favorite meal; here’s one of his favorite recipes.

The rib-eye is one of the most tender, juicy steaks on the market because it is so heavily marbled. Grilling it fast, over high heat, sears in all of the juices, and you will not taste a better rib-eye steak than one cooked in the EGG.

Checkout his video for  “If Heaven Wasn’t So Far Away”


  • 4 (1-inch-thick) rib-eye steaks (also see how to pick the perfect steaks click here)
  • 1⁄4 cup olive oil
  • Kosher salt and freshly ground black pepper
  • Sweet Onion & Garlic Butter
  • 8 tablespoons unsalted butter
  • 1 tablespoon finely minced garlic
  • 1⁄4 cup minced sweet onions
  • 1 tablespoon minced fresh parsley
  • Kosher salt and freshly ground black pepper


Set the EGG for direct cooking with the Cast Iron Grid.

Preheat the EGG to 550ºF/288ºC.

Using a basting brush, lightly coat each of the rib-eye steaks with the olive oil, season with salt and pepper, and set aside.

To make the garlic butter, melt the butter in a small saucepan on the stovetop. When the butter begins to foam, add the garlic and cook for 2 minutes, being careful not to let the garlic brown. Remove the pan from the heat, add the onions, and stir. Let the butter cool for 30 minutes. Add the parsley, season with salt and pepper, and mix well.

Pour equal amounts of the mixture into 2 small bowls, reserving one for basting and one for serving.

Place the steaks on the Grid, baste with some of the garlic butter, and close the lid of the EGG. Cook for 3 minutes. Turn the steaks over and baste with more garlic butter.

Close the lid and continue cooking for 3 more minutes for medium-rare. Discard the remaining basting butter.

Transfer the steaks to a platter and baste them with some of the garlic butter reserved for serving. Let the steaks rest for 5 minutes. Slice across the grain and serve with the remaining garlic butter.

Serves 4

5 thoughts on “Justin Moore Rib-Eye”

  1. I like to bake a russet potato at 400+ degrees for an hour, then put the steak on for the last 6 minutes — 3 min. a side.
    It always works for me. The potato should be poked, oiled and sea-salted before cooking — a perfect match for the steak,
    also oiled and season-rubbed before cooking. Love the Big Green Egg!

  2. Man, I’m having a heck of a time getting the temp to stay consistent. You say 550° and 3min per side, but when I open to flip the steaks the temp drops and takes a few minutes to rise again. Do I count the 3 min after I’ve reached 550 again?

    1. I would submit that the time taken to regain 550 is minimal. My experience has been that the thermometer is just catching up (assuming Egg is only open 20-30 seconds).

      One option might be to slightly open your vents to ensure temp rises faster, and then dial down as needed. I always leave my top dome vent open until temp, before adjusting to hold.

    2. You should time it from when you close the lid. The thermometer will always take time to readjust to the sudden temperature changes of the lid – doesn’t mean the grate isn’t still searing hot. These analog thermometers can only adjust so fast, so don’t worry about what it reads after you’ve opened the lid.

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