1 ~ Rockwood Lump

2 ~ Meat Church Holy Cow seasoning

3 ~ Ribeye steak cut at least 1 1/4" thick


.... pile the lump all to one side of the firebox and bring Egg up to 600-625 degrees. I generally do my steaks few minutes per side (depending on the doneness that's desired) off to the indirect side and then plop them directly over the hot lump to finish them with a short and direct sear on each side.

I'm sure everyone has their own way of doing it but this has gave me the best results when doing steaks on my BGE's

Good Luck! Hope you enjoy your new cooker!

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I'm a proud member of the BGE cult ... yes, I consider myself an EGGHEAD