- Season 1″ or thicker ribeye steaks. (use BBQ salt minus salt recipe). Steaks need to be thick enough to accept a thermometer in the center.
- Bake in oven or smoke in smoker at 220 degrees until temperature reaches 134 degrees for medium. (about an hour) Remove immediately.
- Move steaks to red hot (sear) grill. Sear steaks flipping every 60 seconds with grill lid open. This will allow the outside to caramelize without increasing the inside temperature.
- When steaks are evenly dark brown on both sides, remove from grill.