I don't know why, but cooking a 2-inch ribeye makes me feel like one.
I reverse seared this bad boy to 115 internal at 250.
Then I opened the vents and took the egg to 600. 90 seconds per side.
After the rest. I added more pepper, butter, and garlic infused olive oil.
Edge to edge awesomeness.
This is a win every time.
Guess what is going on tonight?