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.
Large BGE Owner since December of 2013!