I'm planning on a ribeye for dinner (I buy the "Prime" Ribeyes from Costco - usually a two pack. We're at the point where we just split one steak between the two of us, so it's good for two separate meals). I've been going about 50/50 either cooking them on a Santa Maria Pit (great flavor, but not super tender) or T-Rex on the BGE (Incredibly tender, but the fat doesn't come out as good as on the pit). Almost always use Jocko's Mix (Mostly salt with a touch of garlic and pepper)
Looking for other techniques or styles for the one tonight. This one weighs in at just over 20 oz and varies from about an inch and a quarter to an inch and a half in thickness.
Anybody found anything they really like lately?
LBGEx2, Santa Maria Pit x2, OK Joe Offset, 3 Sizes Weber kettle, Blackstone 36" SS Griddle.