Reverse seared T-bones

My brother-in-law gave me a couple of 2-inch thick t-bones for helping him move some stuff into a storage place this weekend. These were massive and well marbled, so I knew a reverse sear was the way to go.

I set the AR with a ceramic stone for indirect at 250 degrees until they were at 100-110 degrees internal. This took about 20 minutes.  Then, I put the steaks aside, took out the AR and placed the OEM grid on the fire ring with Grillgrates on top. I cranked the egg up to about 450 degrees dome temperature. I put the steaks back in,about two minutes a side, then pulled them off when the were medium rare/medium-ish. Me and the wife took the strip sides, and the kids got the filet side. Ate them with a side of baked potato and dinner was awesome!