Ribeye reverse seared.
Olive oil, Montreal steak seasoning smoked offset the coals to 87 degrees internal.
Next, cover off to get @lodgecastiron skillet heated up.
Peanut oil and butter in the skillet and wait til the oil just starts to smoke.
Place ribeye in and don’t disturb it.
Place a pad of butter on top and flip after 2.5 minutes.
Place another pad of butter on top and remove from skillet at 120 degrees internal.
That cast iron allows full meat surface maillard reaction as opposed to just getting it where your meat hits the grates.
My buddy Chris McCarthy told me it’s as good if not better than any steakhouse steak he’s eaten.
Northeast BBQ 