Rib eye steak

* The Big Green Egg grill/cooker/smoker is rolled out, fired up,  and brought up to temperature.

* A single medium thickness rib eye steak is cooked for 4 minutes.

* Bombay potatoes are prepared quickly using a pressure cooker.

The Kamado type grill is heated to 500°F / 260°C. The steak is put on the grill and upper and lower vents are closed half way. The steak is turned at two minutes and the vents are closed, the steak cooked for another two minutes then removed. The steak rests for 8 minutes and then sliced for serving. 

The flavor of the steak is amazing. It is a big steak, and I honestly do not know where it all went. I must have accidentally inhaled it. Maybe an unknown spirit force deprived me when I wasn't looking, which is odd because I was looking continuously. It's a mystery. 

Potatoes are pealed and cut into bite-size cubes. Onions are cut into wedges with the root end still connecting. Garlic cloves are partly smashed and peeled. A single jalapeño is diced, cubed frozen mango are all combined in a pot. A half a jar of Madras curry paste, half a small jar of mango chutney, half a tiny jar of Thai curry paste, 1 teaspoon powdered ginger, and 1/2 teaspoon cayenne are combined with a small amount of water. The lid clamped onto the pressure pot and the combined mixture carelessly overcooked. The mixture turned out delicious combination of heavy spices, heat, and sweetness, but excessively wet. I love the combination, but it wouldn't win any awards for authenticity.