Ingredients
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Main
Indulge in the ultimate grilling experience with this mouthwatering charred, salty ribeye cap, expertly grilled to perfection on the Kamado Joe Jr and cart.
Instructions
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01
If possible, dry brine your steak overnight in the fridge uncovered, just be sure to not salt it again. If not, season liberally with kosher salt and pepper.
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02
Get the Kamado Joe Jr. to 500 degrees and toss in a wood chunk or two for smoke.
03
Sear for roughly 5-6 minutes for medium rare depending on the thickness of your cut.
04
Rest for a few minutes then slice against the grain.
05
Optional: lightly salt the slices with a finishing salt like fleur de sel.
