We don't eat a lot of beef anymore...but the yen for some good old steak was too strong to ignore.
Ran my MBGE up to the max, (yes the thermometer was maxed out) and then brushed some EVOO on 4 Rib Eyes, liberally sea-salted, and coarsely-ground peppered followed by 4 minutes per side on the CI grate. Then 10 minutes resting under foil and 'Voila!
The anti thesis to low-n-slow.
Beef awesomeness with garlic mashers and green salad (and a green bottled Rolling Rock)
Rave reviews! (pat's self on back and takes and imaginary bow)
When I'm not Eggin', I'm scootin'
Eggin' and 'cueing from Temecula Ca; an hour from San Diego, an hour and five minutes from Palm Springs, and an hour and a half from Los Angeles (yeah, right. With THAT traffic?)