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Reverse Sear - Giving it a go tonight - some questions

Haven't gotten steaks yet, but was planning on a couple ribeyes.  Anyhoo, my plan was about 250* indirect for the first part, with a little olive oil and a little montreal seasoning on the steaks.  We like our steaks medium, so was thinking about taking internal temps to about 125*, resting in foil while removing PS and cranking heat to 600 and direct searing a minute or so on each side.  

How long would it take, if I had say 1.5" ribeye to get to 125* internal at my 250* indirect?

Any advice or critique of my plan is welcome.

 
Gregg
Large BGE Owner since December of 2013!

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