Boneless Rib-eye on the EGG®

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Boneless Rib-eye on the EGG®

Check out how we made delicious boneless rib-eye on the EGG® below!

. The perfect cut of meat is from my favorite Italian market in Hartford, CT. You need to check out D&D Market.


  • 1 teaspoon sea salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon freshly ground pepper
  • 4 (8-ounce) boneless rib-eye steaks


  1. In a small bowl combine the first 6 ingredients, and rub over steaks. Cover and refrigerator for 1 hour. Take out and set on counter before you lite the EGG®

  2. Lite up the EGG® and open the damper all the way , heat up to 650 degrees.

  3. Take the boneless rib-eye and put it on the EGG®, leave the damper open and close the chimney.

  4. Leave the rib-eye on the grill for 2 minutes, then open and rotate.

  5. After 3 minutes, flip over.

  6. Once the rib-eye has been sitting on the EGG® for 2 minutes, open up the grill and rotate it once again.

  7. Now shut the damper and open the chimney on the EGG® and let it cook for another 2 minutes.

  8. Take the rib-eye off the grill and tent on a plate or platter then pour a glass of red wine and enjoy!.

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