- 1 Teaspoon sea salt
- 1/2 Teaspoon chili powder
- 1 Teaspoon dried oregano
- 1/2 Teaspoon dried thyme
- 4 (8 ounce) boneless rib-eye steaks
- 1/4 Teaspoon freshly ground pepper
- 1/2 Teaspoon garlic powder
In a small bowl combine the first 6 ingredients, and rub over steaks. Cover and refrigerator for 1 hour. Take out and set on counter before you lite the EGG®. Lite up the EGG® and open the damper all the way , heat up to 650. Take the boneless rib-eye and put it on the EGG®, leave the damper open and close the chimney. Leave the rib-eye on the grill for 2 minutes, then open and rotate. After 3 minutes, flip over. Once the rib-eye has been sitting on the EGG® for 2 minutes, open up the grill and rotate it once again. Now shut the damper and open the chimney on the EGG® and let it cook for another 2 minutes. Take the rib-eye off the grill and tent on a plate or platter then pour a glass of red wine and enjoy.