2" thick ribeyes.

Steaks on. 

The flip and the plate. Um, sides too. What a nice evening again! Hope tomorrow is nicer than the forecast. 

paqman said:

Looks good.  I see that you received the HP sauce.  How do you like it
I meant to mention The HP sauce.  Nice earthy sauce with a vinegar background. Thanks for the info @paqman. 

milesvdustin said:

No pic of inside the steak? For shame!

I know. I don't have the fork in there either, what a disaster. Next time, next time. 

stemc33 said:

Nice.  

A picture is worth a thousand words, but sometimes we need a wee bit more. More details please. 

1. Where do you get that Char Crust stuff?
2. Since no pic of inside, what was the final doneness of the steaks?
3. Would you use the stuff again?
4. How about flavor profile and additional seasoning needs?

They are an Illinois company. We have a bbq shop 1 1/2 hours away from them. We sell there products. I am sure there are sites you could get them from or maybe the company sells them online? Some grocery stores may carry them. Just google char crust. 
The steak was med rare+. I like them on the line between mid rare and rare. So, a little over for me. My wife and daughter, however, they were perfect for them. 
I use them all the time. As I have said before, we have sold them for years and I overlooked them. Last year I took some samples home and Wow! I'm a believer. They are very unique and really do seal in the juices as advertised. They are pretty cheap too, @$6. 
 I have used the original hickory, roto roast, and garlic peppercorn for beef and love them all. If you think they need salt, I would add some post cook. I have also used the Cajun, southwest chipotle, and there coffee version on beef and chicken and pork. They are awesome. They have several other flavors that I haven't even gotten into yet.
 Just dust them on and they kinda dry out the surface instead of drawing out the moisture. It's really neat. You can cook reverse sear, or straight up. They work either way. Definitely worth a try IMO.