Get Your Grill On

Decided on a good steak for dinner. I picked up a couple of choice ribeyes to throw on the Big Green Egg. I fired up the egg for a direct cook and seasoned the steaks. Simple seasoning of sea salt, black pepper and granulated garlic.

I brought the egg temp up to 650 degrees. I threw the steaks on the hot grate and closed the lid. Five minutes later I flipped the steaks and closed the lid. Another five minutes later I shut down the vents and continued cooking for a couple more minutes. They were cooked to medium-rare perfectly. I topped each steak with a pat of butter and enjoyed a great piece of meat with little seasoning and nothing but natural juices.

Notice how they fattened out? And they cut like butter.