Hey... that's my secret. Right out of the BGE cookbook.Light Green Egg- Raise temp to 600+degrees
Take 2lb bone in ribeye or standard ribeye to room temperature
Using paper towels- remove all moisture from meat as this will "boil" the outside layer
Apply light olive oil (Extra virgin, not blended)
Kosher salt and hand cracked black pepper to both sides
When green egg has "soaked/ maintained" at temp for 10minutes or more- Burp grill
Add steaks, 3minutes- flip Close top and bottom air vents 3minutes
Remove steak and let it rest- Enjoy!