Nothing earth-shattering here, just the joy that comes from moving onto daylight-savings time, getting past the vernal equinox, and finally being able to stand on the deck and actually see the food I’m grilling.
I fired up the Big Green Egg and set it up for a hot (600°F+) direct cook.
These rib eyes got a light coating of olive oil, a bit of Dizzy Pig’s Raising the Steaks, and a couple of grinds of sea salt before they were ready for the grill.
I grilled them for 90 seconds, rotated them 90 degrees and gave them another 30 seconds. Then I flipped them and repeated the process on the other side.
For the guests we had over I went a little more to the medium side of medium-rare and pulled them off the grate when the thickest steak hit 130°F internal (after about another 30 seconds on the grill). I pulled them off the grill and onto a warm plate and covered them with another plate, and let them rest for 10 minutes before serving.
The steaks got raves and I joked that they were the best steaks I’ve made this Spring (true enough). For as simple as they were, I don’t think I could have done any better. They were not, however, my A-game steaks. Those would be the bombs from Adam Perry Lang’s BBQ 25. When I have the time and inclination, those are the way to go.