My Son knew I would be very excited about this 15 pound USDA Prime grade Ribeye roast. I trimmed it down and cut 2" steaks. I put a rub on it and did a reverse sear on it on a gas grill, which I rarely cook on. All turned out nicely. Steak, baked potatoes, corn on the cobb and nuked and then sautéed Brussel Sprouts.
My son's 3 burner gas grill. I lite only the left burner and heated the grill to 250°. I put the steaks on the far right side away from the direct heat, kept the lid down and baked it until it was 115°.
When the steaks reached 115° I removed them from the grill and turned all three burners on full blast to get the grill at Warp 10 heat. I blotted the steaks with a paper towel to remove all of the water and basted it with "beef love". Beef love is rendered fat that I save when I trim the fat off of pork butts/shoulders or any other meat I cook. It is better than olive/canola oil and has a higher burn rate.
Once the grill is as hot as I can get it I put the steaks back on and sear them. I don't want grill marks, I want the entire surface to be effected by the maillard effect... That adds flavor.
It was a nice family dinner... I pulled the steaks at 130° and let them rest about 5 minutes.
The crust was not black as it looks in this picture. It was a dark mohagany brown.
