Smoking Then Searing Ribeyes on The @WeberGrills Kettle

Smoked at 225 degrees (smoker grate temp) to internal 120 degrees and then seared over the coals to 125 internal.

Slathered with EVOO, then a coating of coarse salt and black pepper and then a second coat of Montreal steak seasoning.

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Apple chunk and cherry wood chips for smoke, meat placed opposite coals.

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Once the ribeye hit 115 internal pulled it and bunched up the coals and opened all the vent to get them glowing orange.

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Seared over hot coals brought internal temp to 125 and then pulled them to rest for 10 minutes.

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The perfect rare steak.

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One Reply to “Smoking Then Searing Ribeyes on The @WeberGrills Kettle”

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