Phone post: Bone-In Ribeye Steak on the Big Green Egg

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My absolute favorite time of the year for sports is the college basketball tournament.  This year, three teams that we root for are top seeds which makes it even more enjoyable. Carolina had a late tip-off so I grilled this thick, bone-in ribeye for Alexis and I to split.

It was a straight-forward cook, but here are the details for my grilling-nerd friends. 

The bone-in ribeye steak weighed in at just under 1 1/2 pounds.  I patted it dry, lightly oiled it with some peanut oil, and then seasoned it with our finely ground NMT Umami Steak Seasoning recipe.

I loaded a Kick Ash Basket full of Parker's Tennessee Hardwood Lump Charcoal and preheated the Big Green Egg to 500°f.

It was far too late at night to do a reverse sear so I direct grilled it for 4 minutes per side on a set of Craycort Cast Iron Grates.  I had cooked wings on them so they were a bit cruddy, forgive my slacking grill maintenance, ha ha.

When the steak came off, I re-seasoned it with a little more finely ground Umami Steak Seasoning.

Well that's just about perfect....

That's it - short and sweet.