If you Google it, there are plenty of tips on how to reverse sear a steak. The videos and suggestions are typically spot on, so mine just adds to the mix. I got a 4 pack of really nice 1.5 inch thick ribeyes from Sam’s Club. I froze two and we had two for dinner tonight.
I got the grill stabilized at 250 degrees for an indirect cook – plate setter legs up with my standard grate (because I don’t have a cast iron grate.) As the grill was heating up, I liberally covered all sides of both steaks with Dizzy Pig’s Cow Lick rub. Terrific stuff! I haven’t found a Dizzy Pig Rub that I haven’t liked.