Steaks

First steaks of the year. Turned out brilliantly.

2 ribeyes; 1 new york strip, both about 1 inch thick.

Rub (more of a paste):

fresh chopped thyme
fresh chopped rosemary
fresh ground pepper (black, white, green peppercorns)
kosher salt
olive oil

Grilling:

heat grill, rub with olive oil.

650 degrees, sear 1 1/2 minutes per side
close dampers most of the way, cook 3 minutes per side; 350 to 400 degrees
total on clock was 10 minutes.

The result was what I might term medium, or on the medium side of medium rare. Still pink and juicy and warm throughout. The steaks did not curl, but uneven heat meant I had to move the steaks during searing. This slightly marred the grill marks. And I would like a slightly better crust, but I don't want to curl the steak or dry it out by over-searing.

Big green egg notes:
too much charcoal can dampen the fire, especially when it packs on down in small pieces. It took a long time to get the fire heated up.

UPDATE: Tried again one week later. One minute less on grill. Better, actually. Fire hotter, thanks to cleaning of grill.