What's your method for steaks like this? They're boneless ribeye, just over 1.5lbs each, about 1.75" thick.
Last ones I cooked were more like 2lbs each, at least 2" thick. I gave them what I thought was a pretty good coating of my BBQ rib rub and cooked them indirect at about 350F until about 125F IT (on the second level of the extender while doing the rib bones turbo below). Wife complained the steaks were bland.