late 1980's style terracotta/clay large big green egg
dome temp shouldn't exceed 300 degrees F
what is being cooked:
4 rib eye steaks
3/4 to 1 pound each
about an inch thick.
It's been awhile since I fired this thing up for anything other than whole chickens, chicken breasts or burgers...
I have the good lump charcoal and everything ready to go... just looking for suggestions on dome temp and cooking times.
I was thinking 225 F for about an hour.
What'll ya'll thinking?
Thanks, I'm a little rusty...