Did a nice rib eye on the Weber this evening for dinner. I started the coals at 5:35 PM as it was starting to get dark. I do not have that much light out their so I timed the steak on both sides and used the Thermapen to get the internal temperature so I would not overcook.
We served up the steak with baked potato, sour cream, and each of us had a whole avocado to go with it.
That baby does a nice job grilling.
We buy those steaks at Sam's Club once a month in a package of four. They are over a pound per steak and nice and thick. They are always Angus choice and as tender as can be.
Ed