I see that you have 2 BGE's...
Get one BGE stabilized at 800 degrees with grate in lower position.
Get the other BGE setup with indirect heat and stabilized at 300 degrees.
Rub your Ribeye down with the following wet rub and put back in the fridge for a minimum of 2 hours, preferably more (4-6):
2 Tablespoons Olive Oil
1 Tablespoon Soy Sauce
2 Teaspoons Montreal Steak Seasoning
1 Teaspoon Espresso Powder or any finely gound coffee
Take steak from wet rub, pat dry, and toss on the screaming hot BGE for 90-120 seconds per side. Then move to indirect BGE and take steak to desired doneness.
This is the only way I make steaks anymore... so so good!!
Kamado Joe Big Joe -- PBC -- Weber EP-310
Last edited by rwalters; 04-29-2014 at 12:31 PM..