Ribeye's....ummm good!

So the Egg has been out of commision here lately, just haven't had time to fire it up and do some cooking on it. So we decided to do pulled pork on it this weekend, but before we get to the pork I came across these ribeye's at the store that I couldn't pass up. My intentions were to just go to the "real" grocery store, not Wally World, for a good pork shoulder, plus it was on sale so an added bonous! Grocery shopping for a good cut of meat was a bit difficult with a 1 year old in tow, she just didn't seem to have the patience for me to thumb through all the different cuts of meat. So when I came across these 2 boneless ribeyes at 1st glance, I had to snag them up right away! Once we were home I broke out the Lea & Perrins and gave them a good soak for about 6 hours in the fridge. Then I let them sit on the counter for about an hour before I put them on the Egg. I added a mixture of salt, fresh ground pepper, and onion powder for seasoning, while the egg was firing up to 600 plus degrees. Then on they went for 90 seconds each side and then pulled them off to rest for 20 minutes while the egg came down to 400 degrees. After resting for 20 minutes on they went again for 6 minutes each side. After resting for a few minutes, these were consumed in record time by the hubby. I served these with a side of real mashed potatoes and steamed brocolli. The steaks were a bit on the medium well side, too done for me but perfect for the hubby, but still a good eat! Next time I think I will cut the time down to 4 minutes a side to get that medium doneness.

Getting a good soak!

All seasoned up and ready to go!

After a good sear!

All ready to eat!