Prepare your barbecue for indirect cooking over very low heat (110°C to 130°C). KETTLE INSTRUCTIONS: Set up your kettle for indirect cooking with one charcoal basket filled two-thirds full of barbecue briquettes. Light three fire-lighters and move the charcoal basket over the fire-lighters. Approximately 25 to 30 minutes after lighting, all of the coals will be ashed over and ready for cooking. Move the charcoal basket to one side of the barbecue. Place a drip pan on the charcoal grill and set the cooking grill in place. Close the lid and preheat the barbecue. You may need to adjust the top vent to keep the temperature sitting at 110°C to 130°C.

Add your choice of wood chunk or a handful of soaked wood chips to the charcoal.

Lightly coat the rib eye with olive oil and generously season with salt and pepper.

Once the barbecue is smoking, Place the rib eye on the barbecue and slowly roast over indirect very low heat for approximately 40 minutes, or until the internal temperature reaches 10°C before your desired doneness (see notes). For example: For medium rare (final temp 54°C) slowly roast until it reaches 44°C.

Remove the steak from the barbecue, and set aside to rest. Prepare the barbecue for direct cooking over very high heat (250°C to 290°C). KETTLE INSTRUCTIONS: Remove the drip pan and move the charcoal basket into the centre of the charcoal grate. Replace the cooking grill and lid. Open the top vent completely and lift the lid so it is slightly ajar, this will provide more oxygen to the fire and it will increase the temperature for the searing process. Wait 5 to 10 minutes for the temperature to rise and the cooking grill to heat up.

Sear the rib eye over direct high heat, with the lid closed, for 90 seconds per side, or until seared to your liking.

Remove the steak from the barbecue, slice across the grain, and enjoy.

Rare: 49°C

Medium Rare: 54°C