1 whole rib eye
salt
Rosemary sprigs
Butcher’s twine

For the brine

Water
garlic
half an onion
lemon skin
fresh oregano
dried thyme
Maldon salt

1 - For the brine: mix all the ingredients and take
it to the fire. Let it simmer for at least 2 hours.
2 - Add Maldon salt on both sides of the rib eye
before taking to the grill.
3 - With a twine, tie it with rosemary.
4 - Hang it on the roof top of your grill, using the
“S” hooks, with the fat side facing the firebox
first.
5 - Slow-cook the rib eye on medium heat for
about 2 hs. Tip: to make sure heat is OK, you
should be able to hover your hand for about
5-8 seconds.
6 - Flip the rib eye (now on the meat side facing
the firebox), also on medium heat for about 2
more hours.
7 - For the searing: hydrate the rib eye on the
brine solution for a few seconds on both sides.
8 - Give it a sear by placing it on the main grate
(both sides) for a few seconds on high heat.
9 - Serve and enjoy with a good wine!