I'm a long-time listener & a first time caller. I've had my egg for about 18 months, and it's changed the way we eat and think about food...best purchase, hands down, our family has ever made.
Based on all the great food we've cooked on the egg, we were nominated to host Mothers' Day lunch at our house. We plan on keeping the egg busy for most of the day....with thick cut rib-eyes (approximately 2 inches thick) on tap for the main course. I need some help in getting the timing down for the rib-eyes using the T-Rex method. We normally cook filets, but I've never done rib-eyes (on the egg)...and I'm a little nervous about screwing this up.
I'm very familiar with "cooking to temp", but I'd just like a ball park estimate to make sure we get everything finished at about the same time. I plan on searing them for 90 seconds per side at ~700 then putting them back on ~425. Any suggestions on approximately how long they should go per side @ 425 to get to medium? Also, should I plan for them to rise the same amount (~5 degrees) prior to serving?