I did a reverse sear on these, using small red oak splits. Kosher salt and fresh cracked black pepper, with a light coating of EVOO.
https://youtu.be/CqL_NPx9DTcThese are about 1lb each and close to 2” thick.
CI Skillet potatoes and a mushroom too.
My dinner!
I simmered the fresh green beans in chicken broth, sliced onion and bacon bits, till tender.
Once the steak hit 125* internal, I pulled them off, while I got the wood burned down a bit. The steaks got about 2 minutes on each side, flipping and rotating a few times. I have done this cook several times and really enjoy the flavor that the wood adds to it. The Chuck Eye isn’t as visually appealing as a Rib Eye, but is just as tasty and tender to me!