Smoky Double-Cut Ribeye

Reverse seared with Bear Mountain Lump Charcoal & Cherry Chunks Bear Mountain Premium Lump Charcoal burns hot and clean, laying down the perfect coal bed for a controlled two-zone fire. Add in Cherry Smoking Chunks and you get a touch of sweetness that plays beautifully with rich ribeye. The result? Coast-to-coast pink and a crust that’s all Maillard, no carbon. You’ll never get this flavor inside.

Instructions Temper the ribeyes at room temperature for about 1 hour. Season generously with Kosher salt, pepper, and garlic. Set up a charcoal grill with Bear Mountain Premium Lump Charcoal and Cherry Smoking Chunks for two-zone cooking at 200–225ºF. Place the steaks on the indirect side of the grill. Cook until they reach 122ºF internal, flipping and turning every 10 minutes for even color. Remove and rest while cranking the heat to 500ºF. Rest until the internal temp stops climbing at 128–132ºF and begins to drop. Put the rested steaks over direct heat. Sear until a deep brown crust forms, turning frequently to prevent burning. You’re after Maillard, not carbon. Rest the ribeyes on a rack for 10 minutes. Slice and finish with a drizzle of olive oil and a sprinkle of flaky salt.