I’ll be honest. I don’t have a lot to say about last night’s Rib Eyes.
I just want to show you how pretty they
I rinsed them, dried them, and let them come up to room temperature.
It was a gorgeous evening to sit outside while the Big Green Egg heated up.
Once the cooker was cranked, I seasoned the steaks with Kosher salt and pepper on one side:
Krazy Jane and pepper on the other side.
I love the sound of the sear.
We let the meat rest for about 5 minutes…
And then dug-in!
Our side dish was a bottle of Shiraz.