How to Sear the Ultimate Wood-Fired Ribeye (Using Watto’s Signature Steak Pack)

There is nothing quite like the sound of a thick-cut ribeye hitting a screaming-hot grill over glowing coals. Everyone chases that elusive steakhouse finish: a deeply caramelized, smoky, peppery crust on the outside, giving way to a buttery, edge-to-edge medium-rare centre.

The secret to achieving that crust at home isn’t just about how hot your fire gets—it’s about how you layer your flavours before the meat ever touches the grates.

With The Signature Steak Pack, we’ve bundled our four smokehouse staples into a foolproof 4-step ritual that infuses real Australian Ironbark smoke, savoury garlic, and pitmaster spices into every bite.

Why Layering Your Seasoning Matters

Most backyard grillers toss a pinch of salt and pepper onto a cold steak and throw it straight onto the barbie. When you build your crust in layers using the Signature Steak Pack, each ingredient does a specific job:

• The Binder & Smoke Base: Our Smoked Extra Virgin Olive Oil (250ml) is naturally cold-smoked with Australian Ironbark. Rubbing this into the meat first locks in moisture, conducts heat evenly for a golden sear, and introduces a subtle wood-fired aroma before you even light the grill.
• The Edge Bark: The fat cap on the edge of a ribeye can handle bold, concentrated spice. Coating the outer rim with Watto’s Signature Rub (200g) (for complex, savoury notes with a cheeky kick) or Smokin Jo’s Rub (200g) (for a classic, smoky pepper hit) renders that fat into crispy, flavour-packed gold.
• The Aromatic Crust: Finishing the flat surfaces with Smoked Minced Garlic (230g) builds a rich, garlicky crust that melts right into the marbling as the steak rests.

Recipe: Watto’s Wood-Fired Smokehouse Ribeye

• Prep Time: 30 minutes (tempering the meat)
• Cook Time: 8–10 minutes
• Rest Time: 8 minutes
• Serves: 2

Ingredients

• 2 x Thick-Cut Bone-In Ribeye Steaks (approx. 350g–450g each, 3–4cm thick)
• 1–2 tbsp Watto’s Smoked Extra Virgin Olive Oil
• 2 tbsp Watto’s Signature Rub or Smokin Jo’s Rub (or do one of each to compare!)
• 2 tsp Watto’s Smoked Minced Garlic
• Flaky sea salt, to taste

Step-by-Step Instructions

Step 1: Temper the Meat

Take your ribeyes out of the fridge 30 to 45 minutes before cooking and pat them completely dry with paper towel. Bringing the meat to room temperature ensures it cooks evenly from edge to centre instead of burning on the outside while staying raw in the middle.

Step 2: Coat with Smoked Olive Oil

Drizzle Watto’s Smoked Extra Virgin Olive Oil over both steaks and massage it across every surface, including the bone and fat cap. You’ll immediately smell that natural Australian Ironbark smoke.

Step 3: Season the Outside Edges

Pour your chosen rub—Watto’s Signature Rub for a complex kick or Smokin Jo’s Rub for a peppery smokehouse punch—onto a plate or cutting board. Roll the outside edges and fat cap of the ribeye firmly through the rub so the perimeter is generously coated.

Step 4: Layer the Smoked Minced Garlic

Rub 1 teaspoon of Watto’s Smoked Minced Garlic onto the top and bottom flat surfaces of each steak, followed by a generous pinch of flaky sea salt. (Tip: Want an even bolder crust? Dust a light pinch of rub over the top and bottom as well).

Step 5: Sear Over High Heat

Set up your charcoal grill, wood fire, or cast-iron skillet for two-zone cooking (one side roaring hot directly over the coals/flame, one cooler side for finishing):

1. Render the Fat Cap: Hold the steak vertically with tongs and sear the seasoned fat edge directly over the flames for 60–90 seconds until crisp and sizzling.
2. Hard Sear: Lay the steaks flat over the hottest part of the fire. Sear for 2 to 2.5 minutes per side, flipping every 60 seconds to build a deep mahogany crust without scorching the garlic.
3. Finish to Temp: If using thick cuts, move the steaks to the cooler side of the grill with the lid down for 2–3 minutes until an instant-read thermometer hits 52°C–54°C (125°F–130°F) for medium-rare.

Step 6: Rest, Slice & Serve

Transfer the steaks to a warm wooden board and tent loosely with foil for 8 minutes. As the juices redistribute, they mingle with the smoked garlic, Ironbark olive oil, and rub bark to create an unbelievable board jus. Slice against the grain, spoon the juices over the top, and dig in!