Rib-Eye Steaks

2          rib-eye steaks, 1 to 2 inches thick
2          teaspoons olive oil
½         teaspoon kosher salt
¼         teaspoon freshly ground black pepper

1.  Marinate the steaks in the olive oil, salt and pepper for at least 1 hour.
2.  Fit the Griddler®  Deluxe with the grill plates and preheat both plates to 450°F, then set both plates to SEAR.
3.  Place the marinated steaks on the lower grill plate. Close the unit and using the cover height adjuster, adjusting the upper plate so it is just resting on the top of the steaks. Allow to grill for 2 minutes on SEAR with an additional 1 to 2 minutes at 450°F, if using 1-inch steaks for rare, or an additional 3 to 4 minutes for medium rare.
4.  Allow steaks to rest for at least 5 minutes before slicing.