For cooking a ribeye on the grill, I’ll top off the firebox to just below the fire ring. The radiant heat from the charcoal will easily give the great grilled beefy steak flavours we crave.
The first step is to preheat and stabilize the grill. I'm aiming for a temperature of 400 °F / 205 °C, it might take up to an hour to stabilize the Kamado Joe at operating temperature.
Preparing the Ribeye
While the grill is preheating, remove the ribeye from the refrigerator and let them warm to room temperature. A roomtemperature ribeye steak will cook faster than a cold one straight from the fridge. Less cooking time means less time to dry out. A cold ribeye steak will contract more when you put it on the hot grill and squeeze out more juices.
Believe it or not, salt and fresh ground black pepper for seasoning is the best way to grill a ribeye steak on the grill. So nothing too fancy. Salt enhances the positive sensory attributes of foods and makes things taste better.
Give each side of the ribeye a liberal coat of salt. Sprinkle generously from above for an even coating.
Best cooking temperature for reverse searing is 350°F for Kamado.

To measure the internal ribeye temperature with an instantread thermometer, insert the temperature probe into the center mass of the ribeye steak.
Remove the ribeye steaks from the grill to a serving platter and allow time for carryover cooking, taking the steak to a perfect 130 °F / 54 °C.

Steak Temperature Guide
Cool red center, rare: 120° to 125 °F / 49° to 51 °C
Warm red center, medium rare: 125° to 135 °F / 55° to 57 °C
Warm pink center, medium: 135° to 145 °F / 60° to 63 °C
Slightly pink center, medium well: 145° to 155 °F 65° to 69 °C
Little or no pink center, well done: 155 °F+ / 71 °C+

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