Bone-in Rib Eyes

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 are were.

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.

Simply perfect.