Simple Basics

     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. 

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     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.

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

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