For my steak, I started with a 2-inch thick, 22 oz. bone-in ribeye. I seasoned the meat with Obie-Cue's Double Strength Garlic Pepper and The Salt Lick Dry Rub.
The steaks were seared at lava temps on the Big Green Egg then rested and finished on the Egg at 400 degrees.
his and hers
1 comment:
Looks great brother, can't beat a good steak.
B.D.
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