• Take an aluminium tray that is deep enough to create a shallow layer of wine to submerge your steak in.
• Fill it up with a red wine. You can pick any type you like but my suggestion is that you pick one that is forgiving and affordable.
• Submerge your steak in the tray and press it down to the bottom.
• Set it in the fridge for 4 hoursw to let the rib-eye marinate.
• After 4 hours, take out the steak and pad it dry with a paper towel. Don't rub it because the paper will stick to the meat.

French style spice mix

• Chop fine a shallot, a clove of garlic and some twigs of rosemary.
• Add it to a bowl and add a tbsp of fleur de sel sea salt.
• Mix it up.
• Add 1 tbsp of olive oil to your steak rub it in and sprinkle the spice mix on both sides.

BBQ setup

• Fire up the Kamado Joe with a couple of firestarters and set it up for indirect heat.
• I'm using the cast iron grill grate for this cook on a medium fire position.
• Put the steak on and let the steak sear on it's first side.
• I'm aiming for a direct cook with a lot of sear marks so after a while when your steak doesn't stick to the grate anymore i'm rotating the steak 90 degrees and lay it on a new hot position.
• Close the lit inbetween rotations and flip if you have the desired grill marks.
• Slice some French cheese and out it on top of the steak for the final minute and let it melt with the dome closed.
• Take the steak off the grill when it hits 54 degrees celcius. If you don't feel comfortable with hitting that temperature without help i recommend using the Meater probe.
• Let it rest for around 5 minutes. Take some leafes of fresh thyme and sprinkle it on top.
• Slice into your beautifull red wine marinated rib-eye steak.