Name: Cedar Plank Grilled Ribeye with Peppers and Onions
Ingredients: 2 (1 1/2 inch thick) bone in ribeye steaks; 2 teaspoons kosher salt; 1 teaspoon fresh ground black pepper; 1/2 of a medium onion, sliced thin; 1/2 of a red bell pepper, stemmed, seeded, and sliced thin; 1/2 of a green bell pepper, stemmed, seeded, and sliced thin; 2 cloves garlic, sliced thin; 1/2 teaspoon kosher salt

Ingredients

Scale

2 (1 1/2 inch thick) bone in ribeye steaks
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper

Pepper topping

1/2 of a medium onion, sliced thin
1/2 of a red bell pepper, stemmed, seeded, and sliced thin
1/2 of a green bell pepper, stemmed, seeded, and sliced thin
2 cloves garlic, sliced thin
1/2 teaspoon kosher salt

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Instructions

Soak the plank: Put the plank in a large container, weigh it down, and cover with water. Soak for at least one hour.
Season the beef: Sprinkle the ribeyes evenly with the salt and pepper. Let rest at room temperature for one hour, or up to overnight, refrigerated.
Set the grill up for indirect high heat: Set the grill up with two heat zones - one zone set to high heat, one zone set to no heat. For my Weber kettle, I light a chimney starter full of charcoal, wait for it to be covered with ash, then pour it in a thick pile covering half of the charcoal grate, about two coals deep. This leaves the other half of the charcoal grate empty.
Prep the pepper and onion topping: While the grill is preheating, slice the onions, peppers, and garlic. Toss in a medium bowl with the salt, then set aside.
Char the plank and sear the steaks: When the grill is ready, remove the plank from the water and let excess water drip off. Put the plank over the high heat part of the grill and leave it until it is blackened on the bottom and starting to smoke, about 3 minutes. Move the plank to the unlit side of the grill, flip the plank over so the blackened side is facing up. Put the ribeye steaks on the grill over the coals and sear until they are well browned on the bottom, about 4 minutes. Flip the steaks onto the plank, browned side facing up, and top each steak with a handful of the pepper and onions.
Plank cook the steaks: Cook with the lid closed until the steaks reach an 125°F internal temperature for medium-rare, about 25 minutes. (For rare, cook to 120°F; for medium, cook to 135°F). Remove the plank to a heat safe surface (I put the plank on a rimmed baking sheet with a towel under it).
Serve: Let the steaks rest for 10 minutes. Cut the bone away from the ribeye, then slice the steaks and serve, topping with the peppers and onions that escape while you are carving.