Directions

1. Prep the steaks

2. Pat the ribeye steaks completely dry with paper towel. Moisture is the enemy of crust.

3. Base seasoning

4. Season generously on all sides with White Magic. This builds savoury depth and umami right through the steak.

5. Low & slow cook

6. Place steaks in a smoker or oven set to 120°C.

7. Cook until the internal temperature reaches 46–48°C (medium-rare target).

8. This usually takes 30–40 minutes, depending on thickness.

9. Dry & re-season

10. Remove steaks and pat dry again.

11. Season the exterior with Black Magic to create a bold, smoky crust.

12. Hard sear

13. Sear in a ripping-hot cast iron pan or directly over flame for 45–60 seconds per side, until a deep crust forms.

14. Rest & finish

15. Rest steaks for 5–10 minutes.

16. Slice, finish with a knob of butter, and serve.