Just cooked a bone-in ribeye using this exact method. Got the smoker settled at 250 (using a probe) and smoked the steak up to almost 120. Opened it all up, got it to about 650, timed at 1 minute per side, twice each side...1 minute, flip, 1 minute, flip, repeat. Melted butter and thyme on it while getting everything else ready, served with roasted green beans and garlic aioli. Probably best steak I've ever made.
I'am Your Newest Subscriber I Bought That Same Grill Used For 50.00 I Have Ruined Alot Of Meat With Mine It Is Hard To Keep The Heat Down Mine Likes To Stay At 400 Degrees
Uhhh yeah that didn’t come out good… that is Also not medium rare. You left it on too long and you grilled at too high of a temp you removed all the moisture.
He should’ve took it off around 110 and kept those large flames to get a better sear/crust as well, wrapping it in foil after to retain the moisture. It would’ve ended around 125-130
its an accessory. there is also a metal heat deflector. stone is more of a pizza stone which can work as a heat deflector too. but it can crack if you let some cold stuff onto it when its very hot
