GRILLED STEAK
Ingredients:
Your Favorite Steak (my go to here is a thick-cut rib-eye)
Olive Oil
Your Favorite Seasoning (I typically use Chicken and Steak rub)
Cooking Method - DIRECT
Remove the steak from the refrigerator, and place on a plate. Lightly coat all sides of the steak with olive oil. Generously apply seasoning to all sides of the meat. Set aside,and allow the steak to get up to room temp while getting the Egg ready to cook.
Get your Egg up to 600-700 degrees (remember to burp the lid before opening all the way. Here's what that looks like - https://www.youtube.com/watch?v=GYoLDekhZkU). "Burp" the Egg each time you open it. Place the steak on the center of the Egg, and grill for 3-4 minutes per side for medium rare (slightly shorter time for rare, longer for medium and so forth). Once done, take the steak off the Egg (don't forget to burp!), and place on a plate/in a pan, and cover with aluminum foil. Allow to rest for 10-15 minutes before carving and eating (if you don't already allow the meat to rest, you'll be SHOCKED at the difference it makes).
Ingredients:
Your Favorite Steak (my go to here is a thick-cut rib-eye)
Olive Oil
Your Favorite Seasoning (I typically use Chicken and Steak rub)
Cooking Method - DIRECT
Remove the steak from the refrigerator, and place on a plate. Lightly coat all sides of the steak with olive oil. Generously apply seasoning to all sides of the meat. Set aside,and allow the steak to get up to room temp while getting the Egg ready to cook.
Get your Egg up to 600-700 degrees (remember to burp the lid before opening all the way. Here's what that looks like - https://www.youtube.com/watch?v=GYoLDekhZkU). "Burp" the Egg each time you open it. Place the steak on the center of the Egg, and grill for 3-4 minutes per side for medium rare (slightly shorter time for rare, longer for medium and so forth). Once done, take the steak off the Egg (don't forget to burp!), and place on a plate/in a pan, and cover with aluminum foil. Allow to rest for 10-15 minutes before carving and eating (if you don't already allow the meat to rest, you'll be SHOCKED at the difference it makes).