You guys are great. I think I may have just passed "Charcoal Grilling 101". Tonight it was just my young wife and I. In a couple of days we will be inundated with visitors, and I am glad I had a few days to hone my skills—thanks to you.
So here they are. A couple of Alberta Angus grain-fed organic rib-eyes that just screamed "eat me" when I spotted them at the butchers. Rubbed slowly with a nice dry-rub, and at room temperature.
Then of course some serious lump charcoal. This was a critical bit of advice for which I thank you. No comparison to briquets. This lump stuff burns much hotter. And as you can see I moved it to the only half of the grill that I would be using. How obvious was that?
Then three minutes on the first side with the lid off:
And three minutes on the second side with the lid off: and then three minutes with the lid on to allow the heat to penetrate the meat.
And voila. Perfect rib-eyes. Seared on the outside. Vulva-pink on the inside. Served with just a few very garlicky vegetables.
I doff my hat to the collective expertise on this board. Best rib-eyes ever!