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.


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

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

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

The perfect rare steak.

effinUker said:

Looks awesome. About how long did it take to get to 115? (This isn't for me, I'm asking for a friend )

Click to expand...

It was definitely under two hours and more than one. Not very long but I'm sorry I wasn't paying attention to the time like I normally do. Went by the maverick probe temp not time.