Boneless Rib-Eye On The EGG®

Boneless Rib-Eye On The EGG®
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Check out how we made delicious boneless rib-eye on the EGG® below! The perfect cut of meat is from my favorite Italian market in Hartford, CT. You need to check out D&D Market.
Servings
6
servings
Ingredients
  • 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
Directions
  1. Directions
  2. 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.
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