I put them over the coals when their temps got to about 105 degrees. I flipped them when they got to about 70 degrees internal temperature. The rib-eyes went on the indirect side, each with a remote temperature probe so I could monitor the cooking process. The reverse sear: I set up my Weber grill for indirect cooking with charcoal. I drizzled some canola oil on them and then gave the steaks a healthy covering of my go-to beef rub, 's Big Bad Beef Rub (Note: I use their original rub recipe with salt). Because of how thick they were I planned to reverse-sear them on the grill. They were about two inches thick (probably a bit thicker, next time I'll measure them), tomahawk cut with a bone handle sticking out. I picked up a couple of bone-in rib-eyes from Olde Towne Butcher last weekend. One sweet rib-eye with roasted potatoes and steamed veggies.
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