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Reverse Seared Hand Cut Bone-In Ribeyes + pics

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TexanEgger
TexanEgger Posts: 37
in EggHead Forum
Bone-In 2"+ Ribeyes I cut off of a Prime Rib I scored over the holidays and cooked via the Reverse Sear method.   Salt/pepper only.  Indirect Low to 125 degs with Egg at 250 degs.  Rest/Tent while heating the LBGE to 600.  Then a sear @ 600 (open dome) for one minute on each side followed by a final rest.  

Probably one of the best steaks I've ever had in my life, if I do say so myself. The wife's comment was that it would be her choice for a last meal if she were on the 'Green Mile'  (or maybe the 'Big Green Mile'...) .  High praise from a native Texan.  

Not wanting to mess this up, I consulted and got great pointers on this from the Eggsperts in this forum.  So thanks for the always great advice fellow Eggers!  
Some Grills Are More Equal Than Others!
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