Reverse Sear Ribeye for Mother's Day

After a full day doing whatever SWMBO'd had in mind, I stopped by the food store to pick up something quick to grill or maybe some crab legs to steam.  I found some nice looking Rib-Eye's in the butcher case on special, so picked up those and some lobster tails!

So, this was one of those cooks I have the forum to thank, as I had not planned on making this but from knowledge obtained reading your posts it was an easy cook on the fly.

Got the steaks home and hit them with some DP Cow Lick while I lit the grill.
Set up for a raised direct cook and put the steaks on the grill.  Decided to pull at 130 degrees because I was going for a 150 degree finish (medium rare).
Pulled one at 130, then a few minutes later pulled the other one when it hit temp.  While they were resting they both climbed up to 140.
Dropped the grate, cranked the heat, put my thick carbon steel pan on the grill and let everything get plenty hot.

Dropped the steaks in the pan with some unsalted butter.   Seared them on each side for no longer than a minute. 
Let them rest with some rosemary garlic butter while I cooked the asparagus and finished the lobster tails.

It was one of the best steaks I've ever made.  Perfect MR... it was hot red from side to side with a thin sear on the outside.  I know this is questionable without a nice sliced cut to prove it, but times are tight once the family sits down to eat so I didn't get a good pic.  SWMBO'd agreed, great steak!

Pics below.

After the flip, ready to pull -

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Just laid on the butter, loosely tented while I got everything else ready.

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. The Lobster - FWIW, not grilled, but made some simple lobster tails which turned out great as well.  Sauteed some garlic in butter, threw in some Pinot Gris, then placed the lobster tails on low heat between grill runs.  When the tails were bright red I cut the tops, popped out the meat, based them in the sauce, and served.  Best lobster I've ever made also. 

Even though lobster is easy to cook, it is also easy to serve a rubbery overcooked tail, or a pasty meat...both common occurrences when we order lobster out, by the way.  These were perfect!  Tender, sweet, flavorful with just the right consistency. 
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