This is a video of me cooking a two-pound ribeye on my Lodge Sportsman Grill. I am still getting used to using this grill. For thick cuts of meat like this, I have found it useful to set up this grill with a hot side and a cool side. This ribeye was cooked medium rare. I usually wait to put certain types of herbs and spices on at the end because if put on early, they tend to burn. I used Kingsford charcoal along with a few pieces of cherry wood. Placing the skillet over the steak worked extremely well to capture the smoke flavor on such a small grill.
The Lodge Sportsman Grill is a stellar piece of cast iron cookware. The new design with the handles and ridge on the cooking grate make it even nicer.
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