The Perfect Steak
2 steaks, 1-1/2 to 2-inches thick, preferably ribeye or strip
Big Green Egg Ancho Chile & Coffee Seasoning, to taste
Trim the steaks of any excess fat. Apply the seasoning to both sides of the steaks. Allow to stand at room temperature for 30 minutes before grilling.
Set the EGG up for direct cooking (no convEGGtor) at 650°F. To increase sear marks use a cast iron cooking grid; for extra flavor add wood chips.
Place the steaks on the grill and sear for two to three minutes. Carefully open the dome and flip the steaks onto a new section of the grid. After two to three more minutes, flip the steaks once more.
Completely shut down the EGG by closing the damper top and draft door. Let the steaks continue cooking for 3 to 4 minutes, until they reach the desired internal temperature (check with a meat thermometer).
Remove the steaks and let them rest for 5 minutes before serving.