Well I just get my charcoal grill hot, I take my rib eyes, I like them cut 1 1/2 to 2 inches. I just salt and pepper both sides, I sear each side for 2 min per and move off the coals for indirect cooking. From start to finish 7 to 8 min. I serve it with a Salad and more times than not Oven roasted Potatoes don't on the grill as well, or corn in season. I don't like to over season rib eyes, I find they are just plain great with a little salt and ground pepper corns. A glass of Red wine or a cold beer and its done. As for grilling in winter, I do it all the time, I cook out side all the time. The only time I don't is in pouring rain or heavy snow and wind, then its skillet or slow cooker meals. If it dries out this week end, I am in CT, I am planning to do a whole brisket on a smoker. I will have fixings next week for Texas Chilli. I did a whole pork roast last sunday, have to have a couple of good pork sandwiches while on deer stand.
