Ingredients:

• 1 ribeye steak (about 3-4 cm thick)
• Coarse sea salt
• Freshly ground black pepper
• Olive oil
• 2 Hickory wood chunks
• Meat thermometer
• Kamado charcoal

Preparation:

• Remove the ribeye from the fridge at least 1 hour before cooking to bring it to room temperature.
• Pat the meat dry with paper towels.
• Rub with a bit of olive oil.
• Generously season with sea salt and freshly ground black pepper.

Cooking:

• Start the Kamado and set the temperature to 110-120°C for indirect cooking.
• Add wood chunks and place the ribeye in the indirect zone.
• Slowly cook until the internal temperature reaches 48-50°C (for medium-rare).
• Remove the steak from the BBQ and increase the temperature to 250-300°C.
• Sear the ribeye directly over the hot coals on both sides until a nice crust forms (about 1 minute per side).
• Let the steak rest for 10 minutes under aluminum foil.

Tips:

• Use a meat thermometer for perfect doneness.
• For extra flavor, add butter and garlic during the searing process.
• Let the meat rest well so the juices can redistribute.

Enjoy! Jan Luts