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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