This weekend I cooked some rib eye steaks on my egg.  I found some really thick prime grade rib eye steaks at Costco, they have the best meat.  These steaks looked so good and I didn’t want over season them I decided to stick with the basics, salt pepper and garlic (SPG).  I a made rub using 4 garlic cloves, 1/3 cup of course pepper, 2 tablespoons of kosher salt, 2-3 tablespoons of vegetable oil, and mixed it all up in the food processor.  I then rubbed SPG mixture over the steaks.

I grilled the steaks on my Big Green Egg.  It took me a while to get the freaking fire going.  I love my egg but sometimes it can be a bit of a temper-mental bitch.  When the temperature finally hit 550, I seared the steaks for 3 minutes on each side.  I took the steaks off and let them rest a few minutes while I lowered the temperature on the egg to about 400.  I cooked the steaks for until they reach 130 internal temp, about 6 minutes on each side.
 
The SPG mix made a nice crust on the outside of the steak that really complimented the beefy flavor of the steaks.  The egg may be a temper-mental bitch but it does grill a mean steak.  The natural lump charcoal does impart a delicious smokey flavor to the steaks that cannot be done on a gas grill.
Cheryl made some delicious sauteed mushrooms.  I also had her cooking potatoes and vegetables on the disc while I was grilling the steaks. It was one of the best steak dinners we’ve ever made.