thick ribeye steaks on the Big Green Egg. 40 minutes at 225 degrees,
then taken off of the grill. Then the grill is opened wide up, to get
to over 600 degrees. Steaks back on the grill for 2- 4 minutes each
side. Becky's were 130 degrees by the thermocouple before removing from
the grill, mine hit 150 before I took it off of the grill. The steaks
rested at least 5 minutes while we worked out the place setting and
The best steaks I have ever cooked in my entire life!