Goodmorning![p]I hope all are well today. Last night I T-Rex'd a couple of over-priced rib-eyes with high hopes of "wow-ing" my dad-in-law. I thought the meat was tough and felt overdone in my mouth but the color looked medium rare. The meat wasn't as juicy either.[p]Both steaks were both a tid-bit under 2" thick (I asked for 1.5 to 1.75)...Grill was pegged at 750, did 90 second sear to each side and pulled for the 20 minute rest. When the meat came off I put on a bunch of russets and brought the temp down to 400...meat went back on. 4 minutes and turn...4 more minutes and Poulder reads 117.... I continued dwell to 130 and pulled.[p]This is really what I am curious about. Once the meat was pulled, I placed the planked salmon for my wife and mom-in-law on the grill. The beef was tented and allowed to rest while I waited for the fish. It took about 20 to 25 minutes. I am left with the feeling that this rest ruined my meat. I want to know if you all think that the steaks need to be eaten SHORTLY after being pulled or am I just full of it. My wife mentioned the possibility of low quality beef....[p]What do you all think? My biggest challenge so far with grilling is the timing of meals....I think I may need another egg!