Boneless Rib-Eye On The EGG®

Name: Boneless Rib-Eye On The EGG®
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

Cindy Anschtz Barbieri|Aug. 22, 2013 9:49 am EST

4 (1 ratings)

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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

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

Directions
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.