I started out with a 2#, boneless rib eye, 3" thick.
Set the BGE up for Indirect Grilling, for a reverse sear at 250F.
Let the steak come to room temp, veg oil, S&P. Put the steak on and cooked to an internal temp of 120F. Removed and covered. Took the cooking grate out, removed the plate setter and put the grate back. Closed the lid and brought the the temp to 650F. Seared the steak for 30 seconds, rotated, another 30 seconds, flipped, another 30 seconds, rotated and cooked another 30 seconds. Removed, foiled and rested for 10 minutes.
Sliced and ready to serve!
Dessert to follow!