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How to Grill a Steak by Kevin Rathbun
(courtesy of )

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Big Green Egg!

Ingredients: (click here to expand)
  • 2 steaks, 12-14oz, 3/4 inches thick, preferably rib-eyes
  • approximately 1/2 cup Lawry's Salt
  • approximately 1/4 tsp white pepper
  • approximately 1/4 tsp black pepper
Recipe: (click to expand)
  • Trim the steaks of any excess fat. Mix all of the dry ingredients together and apply to both sides of the steaks. Allow to stand at room temperature for 30 minutes before grilling.
  • Set the EGG® up for direct cooking. To increase sear marks use a cast iron cooking grid; for extra flavor add wood chips.
  • When the EGG is heated to 650°F, place the steaks on the grill and sear for two minutes.
  • Open the lid (make sure to "burp the egg" to release built up smoke, regarding cooking at high temperatures) and flip the steaks onto a new section of the grid. After two more minutes, flip the steaks again.
  • Wait two more minutes, flip the steaks a third and final time. Now, completely shut down the EGG by closing the damper top and draft door. Let the steaks continue cooking for 3 to 4 minutes, until they reach the desired internal temperature (check with a meat thermometer).
  • Remove the steaks and let them rest for 5 minutes before serving.

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