Juicy, fatty, char-grilled ribeye steak + white-cheddar mashed potatoes = delicious. A nicely marbled ribeye needs nothing more than a sprinkling of worcestershire sauce, salt, and pepper to demonstrate why the cut is a perennial American favorite. Thanks to all the internal fat, it can stand up to overcooking, under-seasoning, or just indifference on the part of the cook without turning rubbery, dry, or leathery.
While broiling or pan frying are perfectly fine ways to cook a nice piece of beef, it’s hard to beat the flavor produced by cooking over charcoal. Hardwood lump charcoal reaches temperatures far greater than those produced in an indoor kichen, allowing the cook to achieve a righteous sear. My Mini Green Egg is a steak machine; its cooking surface is a few scant inches above the superhot coals. The close proximity yields a magnificent, lightning-fast sear, so I can have a charred surface and perfectly medium-rare interior….my idea of beef heaven.