Get in touch with your inner caveman with this King Cut 48-Oz. Ribeye on the Bone Steak cooked to perfection on your Big Green Egg. A steak so good it would make Fred Flintstone's mouth water.

INGREDIENTS

• 1 Omaha Steak 48-Oz. Ribeye on the Bone

• Salt & Pepper to Taste

• 1 Tbsp. Butter

INSTRUCTIONS

• Set the EGG for indirect cooking with a convEGGtor at 250°F/121°C.

• Bring the steak to room temperature and season all sides with salt and pepper. Cook until the internal temperature reaches 125°F/52°C for medium rare; remove from the EGG and cover.

• Set the EGG for direct cooking without a convEGGtor or the grid at 550°F/288°C.

• Place the steak directly on the coals and cook for 1 minute. Flip the steak and cook for another minute. Remove from the coals and add the butter to the top of the steak. Let the steak rest for 8-10 minutes, slice and serve (or eat it right off the bone).

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