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.