Not my favorite choice of steak, but ribeye does have some charm to it. I don't care for the stew-like consistency from this cut. I far prefer a NY that has some heft and depth to it.

This one was smoked with cherry and seared until 130°. It came out great - well as great as a ribeye can be.

Tip: Season only with salt before grill. Add other seasoning after. Cracked pepper, pinch of salt, and cayenne are all you need.