Apparently, I sent Ken a link to some grilling information on Epicurious.com, and although I forgot ever having done so, he read it and applied his new knowledge to a 1" thick ribeye. Olive oil, salt and pepper; charcoal in one layer; bottom and top vents open; rotate steak for criss-cross grill marks; lid closed; four minutes on each side. It worked perfectly.
A terrific salad complemented the steak.
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