|12 oz.||Ribeye Steak||990||Buy Fresh!|
|1/8 tsp.||Kosher Salt||0|
Our favorite method of cooking is with a charcoal grill. We had some 45-day dry age ribeye steaks laying around and what better excuse than to fire up old Smokey. We use indirect heat with smoke when cooking the ribeye. This allows us to quickly achieve a perfect medium rare in the center of the steak before we finish it off with a reverse sear.
We start by setting up the grill and getting the charcoal lit. Load a charcoal chimney up about 1/4 of the way full and light with newspaper. While the coals fire up we'll generously season the ribeye steak with kosher salt. We keep it simple because we love that smoked beef flavor!
Once your charcoal is lit and ready to go, make sure you place all of it to a single side of the grill. We toss a few chunks of hickory wood on top of the charcoal to create smoke and add that amazing flavor to the steak. Place the steaks on the cool side of the grill and cover with the lid. We adjust the vents until the exhaust air reads approximately 225 °F.
Smoke the steaks for about 30 minutes. The goal is to hit your desired temperature and in our case about 125 °F. Once the steak is done remove the lid and stoke the coals. We now want them to get as hot as possible to finish the steak with an amazing reverse sear. Sear both sides until that perfect crust has developed. When done remove from heat and allow to rest for 5-10 minutes. Serve and enjoy!
We enjoy our steaks with a full bodied Syrah or Malbec.
A 4 ounce portion of ribeye steak is about 330 calories.
Recommended Serving Size: 4 oz. (Approximately 330 cal.)
Total Servings: Approximately 3
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