No other cut of meat has a better relationship with a smoky hardwood fire than a richly marbled Ribeye. Add a little marination in Au Jus and the results are amazing!

If you do not have access to good hardwood logs like oak or hickory, you can substitute a quality charcoal and hardwood smoking chips.

Tip: I always use a good meat thermometer, and cook my steaks to medium rare (140 F internal temp). No matter how skilled you are, poking it with your finger is a good way to overcook an exceptionally tender cut. Medium rare will always present you with best flavor profile of a steak.

If the Ribeye just isn’t your cut of meat, try my delicious Southwest Flatiron Steak Recipe instead.