Perfect recipe there, just be careful opening the lid, especially after closing the vents. The influx of air will make it flare up. Burp, burp, burp again, or you'll lose your arm hair. Ask me how I know.Remove top vent and open bottom vent. Run temp up to 650-700. Have steaks seasoned and at room temp ready to go. Place steaks on grill. Close lid. Cook for one minute. Open and flip. Close and cook for another min. Close bottom vent and put kill cap on top and cook for two more minutes. Remove and let stand on warm plate for 10 minutes the eat. (for rare/med rare)
Hey eyebrows are optional when you grill on the BGE. I watched a fella get his BGE 900 deg then close the lid, then he went to put the steaks on and just popped the top. Looked like a major volcano eruption. I just got "hey don't...." out of my mouth. Well, he was bald mostly. He is all the way now.Perfect recipe there, just be careful opening the lid, especially after closing the vents. The influx of air will make it flare up. Burp, burp, burp again, or you'll lose your arm hair. Ask me how I know.
Burner? What the hell is a burner?We reverse sear the big Cowboy cut rib eyes. Cook them low and slow until the desired temperature pull out to let rest. Crank up the grill as high as it'll go once it reaches max temperature place the steak over indirect heat shutting off a burner or two if required for 5 or so minutes till steak has a good sear. The steak comes out perfect every time.