First make a horizontal cut in the Ribeye creating a pocket to add all our fixins.
Chop up some roasted red peppers and pepperoncini and add your favorite seasoning. I used Montreal seasoning, you can use whatever you like.
Stuff it with that yummy gorgonzola and then add the peppers.
A couple of wooden skewers to seal the pocket. It’s a good idea to soak the skewers in water for a bit so they’re less likely to burn when we sear the steaks.
After sealing the pocket a rub with EVOO and then Montreal Steak Seasoninng.
A full chimney of coals into the charcoal basket on one side of the kettle with a chunk of pecan for smoke. Next place the steak on the other side of the kettle for indirect cooking. It will absorb some nice smoke flavoring and slowly climb internal temps.
Once the steak hits an internal of 110, place it directly over the coals for about a minute on each side, enough to produce some nice hash marks.
Talk about a flavor packed steak.