[RKDinOKC]

Have a Charbroil infra-red Smoker Roaster Grill. Put it on high and a mix of charcoal and hickory chips in the smoker bin. When it starts makng smoke put the rib-eye on the grill for 2 minutes per side twice to give it those crosshatched grill marks, Then let it set for 3 minutes in a covered pan with no heat and some butter on top... plate pouring the juice that has run out over the meat. Medium rare, delicious, and juicy.

For same results for thicker than an 1.5 inches, turn the heat to low after it starts smoking and put meat in the roaster for 3 minutes, then crank up to high and do same as above on grill for criss cross marks, cool covered,

Really like this Smoker/Roaster/Grill, SRG. Can smoke meats for an hour and comes out just like it spent much much longer in a BBQ smoker. Did a turkey breast in the roaster part after coating with peanut oil. Was just like deep oil frying without the hassle of messing with the oil fryer. And because of the way it works, no flare ups.