First rib eyes using TRex method

Dulax43

So after reading all the information on this site regarding different methods on how to cook thick cuts of meat on the BGE, I had my wife pick up two 2" rib eyes from her new favorite butcher shop (organic, grass fed, free range, yada, yada, yada).  Below is a pic before doing anything to them.

I seasoned with EVOO, kosher salt, and pepper.  Pic below.

 

I got the LBGE up to ~900 degrees (I think because it went past the maximum temp on my dome thermometer) and seared for 60 secs on both sides.  Took off and closed off both top and bottom vents to bring the temp back down to 400 degrees.  I put back on after 20 minutes and cooked for 5 min on first side, flipped, and then used thermapen to check until it read 125 internal temp.  Let it rest for 5 min and then dug in.  Below is the finished product.

When we cut into it the steak was medium and not medium rare that I was going for and I was a little disappointed.  How is it possible since I pulled off at 125 internal temp?  I don't have a pic of cut piece to share, but looking to learn for the next time. 

 

Thanks

Mross

When you pull a steak off and let it rest it still continues to cook. Try pulling off at 115 or 120 next time.