The three musketeers will be reunited Friday night, all BGE owners, so it's gotta be good. I bought a big ribeye - 12 lbs. to cook for this very festive, blue light special at Kroeger, and beverage heavy occasion. Not to proud to get help from you pros. Planned on bringing the meat to room temperature, rubbing it with kosher salt and coursely ground pepper, like a prime rib. Planned on the usual steak procedure with 700 degrees - 3-4 minutes, flip same on the other side and then drop to 350 until almost medium rare in the middle, medium on the outside, maybe the ends medium well. Probably add a little mesquite, my personal favorite. Am I on the right track? Since I want the middle less than medium rare should I keep it refrigerated? Thanks in advance for the help.