She Who Must Be Obeyed is out of town for the next few days, so I plan on treating myself to a really superior rib steak.
I plan on grilling it black and blue (it's what we call it here in Toronto- also known as Pittsburgh or Chicago style, though I'm not sure exactly if they're the same), where it's charred on the outside but rare to very rare in the middle.
Never done it before, but I understand (yep, "in theory"), that you get black-and-blue by grilling seasoned meat on very high heat (500+) and putting lots of unsalted butter on top, which melts and makes the flames char the meat, while the radiant heat from the coal does the actual cooking.
I'll be grilling on an Egg, which means temperature won't be a problem. If anyone out there's done this before and can offer some tips, I'd be grateful. Don't want to massacre a good (and expensive) piece of meat.