Up until I got my BGE in August, these were the best steaks I've ever tried. A 2 pound, 2" thick, bone-in prime grade rib-eye. In August I started making a recipe from the BGE Cookbook called RIB-EYE WITH SHALLOTS & GARLIC
, which took the crown for best steak. I wanted to try one of these Cowboy steaks on the Egg. Wel let me tell you, after yesterday I wonder what took me so long. The steak gets brushed with olive oil and receives a simple rub. The steak gets seared first at 550 degrees and then gets finished off indirectly. I was shooting for a done temperature of 135, so I pulled it at 127 degrees and gave it a 5 minute rest. The recipe I used was similar to the one I made on the gas grill, but also added a mustard with dried apricots mixed in. I've gotta say this steak was amazing!! It has a crispy and tangy outer crust. was amazingly tender and was the juiciest steak I've ever tasted. It was juicy without being runny. It had a buttery smooth texture to it that is hard to describe. So as of yesterday, the Cowboy rib-eye steak has reclaimed the crown of best steak I've ever had.