Picked up some prime grade rib eyes from Costco late last week along with a 17" cast iron pan from Bass Pro Shops with the aim of trying a reverse sear with the cast iron pan for the finish.
Rubbed the ribeyes with Chicago Ray's Prime Rib Rub as described in Dr BBQ's book, The Beginner's Guide to Barbeque. Roasted the ribeyes on the egg at 325F high and indirect with a couple small hickory chucks until they are 90F internal, flipped, and then pulled at 115F internal. Re-configured the egg for direct heat, set my cast iron pan on top of the adjustable rig, and cranked it up. I couldn't close the dome because the pan is too big - but I suspect the egg was up to 600F+. Threw the steaks on the pan and seared for 90 seconds on 1 side which was a bit too long. Flipped and seared for 60 seconds on the other side which was just about right. Pulled and let rest for about 10m. Served with steak fries and burgundy mushrooms as described by The Pioneer Woman's blog.
The cast iron pan gave a nice, even sear. Even better, no arm hair was lost since flare ups were mitigated by the pan.
For those of you who think daughters are expensive, my 16 year old boy
who is skinny as a rail put away a 24 ounce steak in one sitting.