The smokey flavor from hanging for over an hour over oak and the delightful crust from the sear makes this my favorite way to cook steaks. I usually like using cowboy cut ribeyes because I like hanging them from the bone, but the boneless ribeyes allows for a more even cook(rotating the steaks halfway through). Constant temperature checks is a must on this one. I like to let the steaks hang until they reach 115°F internal- this requires constant moving/adjusting of the fire/coals. Once they hit 115° they get reverse seared directly on the coals. I could tell by the glow of these coals that they only needed a short time on each side. The biggest question I always get asked is if ash gets on the steak. You are not searing the steaks on ash, you’re searing them on the coals. Every now and then a single coal may get stuck, and easily comes off. I love being outside and enjoy the volatility and unpredictability of cooking over a wood fire. #castiron #castironcooking #castironskillet #cooking #castironrestoration #castironseasoning #castironcleaning #howto #diy #tutorial #upcycle #reuse #thrift #antique #vintage #reels #fy #fyp #foryou #foryoupage #castironchris