4 mins per side max. Boneless ribeyes are 1 1/2" think from a local butcher. No lid from start to finish. Do not use briquettes. Lump only for this cook. I use two charcoal grates set perpendicular to each other to minimize fall-through. Bottom vents wide open. I salt/pepper the steaks an hour from go time, and hold on a cooling rack in the fridge. Perfect sear - perfect medium rare inside. Foil tent for five mins on the rack. Heaven on a plate!
Topic: Fireworks (Read 1390 times)
