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.
![](http://i109.photobucket.com/albums/n75/ulikabbq/steak1.jpg)
The steaks were seared at lava temps on the Big Green Egg then rested and finished on the Egg at 400 degrees.
![](http://i109.photobucket.com/albums/n75/ulikabbq/steak2.jpg)
his and hers
![](http://i109.photobucket.com/albums/n75/ulikabbq/steak3.jpg)
1 comment:
Looks great brother, can't beat a good steak.
B.D.
Post a Comment