steaks and a simple rub

Alright, my camera does not take closeups well

It's been a while.

We pulled two ribeyes for grilling. Some aspects of the grilling went quite well, others not so much. I will indicate here in bold what steps I did not do that I ought to have done, but otherwise will try to treat this as the definitive big green egg backdoor steak grilling guide.

One point: I'm finding that rubs ought not to be too complicated. One maybe two herbs. My new french thyme ought to go well with this.

1. start the fire. It will likely take more than half an hour, and the coals should be evenly lit and white all over. I am now consistently getting the egg to temperatures of above 800 degrees (I'm pegging the needle past 750, so I don't really know how hot it is), and the result is excellent. Make sure the grill gets white hot before you add the steaks.
2. try to get steaks that are at least 1 1/2 inches thick. This round was 1 inch at best. Actually, everyone around me seems to prefer the 1 inch. I prefer my steaks thicker, as I like the difference in texture from crust to slightly cool center. In any case, the directions here are for 1 inch steaks.
3. prepare a rub with ample olive oil, cracked pepper, chopped rosemary (or equivalent chopped herb), and kosher salt. Now give the steaks a shiatsu. Top with garlic salt, but only a thin layer.
4. slash the edges of the steak. They will curl if you neglect to do this.
5. Prepare the timer and get to the grill.
6. hit them hard, over direct heat, for 1:45 each side. 
7. On the second flip, turn the steaks (crosshatching the grill marks), and close up the vents. The egg will belch smoke out of any hole it can find.
8. After 3 more minutes, carefully open vents, burp grill, then open. Flip the steaks over, then close up the vents again.
9. After 3 more minutes, the steaks are ready. Let them sit for five minutes (at least) before serving.

sizzazzle

This is probably quite close to the last set of directions I posted. I have tried different manners of "closing the vents." This time I put the green lid on the top (completely closing it) and left the bottom open. The second time around I closed both. I can't say I'm completely happy with the results, but only because the grill markings were uneven (probably the result of not using enough charcoal to create an even fire) and one of the steaks curled a bit. I do believe that a thicker steak, properly slashed and with a good coal bed underneath it would end up with a happier result.