Seared and grilled ribeye roast on a Burch Barrel

Cut the ribeye roast into thirds and season with 50-50 salt and pepper and Santa Maria seasoning.

Light lump charcoal with a couple of wood chunks in the barrel.

Sear directly over the fire about five minutes on each side for an even crust rather than grill marks.

Rest about 10 minutes.

Raise the grate for indirect heat at about 275 to 300F, letting fat drip onto the coals for smoke.

Cook about 20 minutes, flip, cook another 20, and keep flipping until the internal temperature reaches 130 for medium rare.

Slice and season the slices with a little more salt and pepper, since a roast has not had the long cook to distribute salt.