Preparation:
Let the Rib Eye Steak come up to room temperature and season with salt from both sides. Prepare your grill for indirect heat – 100°C / 212°F – add the wood chips and smoke the Steak for approx. 40 min. until it has reached an internal temperature of 52°C / 125°F.

Now change your Grill from indirect to very high direct heat. Sear the Steak from each side for approx. 50 sec. until it has a nice crust.

Leave to rest for 5 min., season the Steak with pepper and enjoy.

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Smoked Rib Eye Steak

Ingredients:

Rib Eye Steak
Salt
Wood Chips

Used tools & products:

Salt: http://amzn.to/1PeX6Ds

V-Tong: http://amzn.to/1QKYj5T

Global Knife: http://amzn.to/1ZhPumv

Wood Chips: http://amzn.to/1S7IF3m

Big Green Egg: http://amzn.to/1jt00WW

My Camera: http://amzn.to/1OaSKg4

My Tripod: http://amzn.to/1PTl4DI

Rib Eye Steak: www.adla-gourmet.de

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