Definitely trying this method but do I have to have 1 1/2 ribeyes? I have 6 in the freezer that are inch thick.
So for one inch thick ribeyes you can do everything the same except I'd front sear.
1) Let the steaks warm up on the counter for an hour or two
2) Sear as shown in the video until you have the level of sear you prefer
3) Slide the steaks to the indirect side and put the lid on. Crack the lid so that some of the heat from the Slow 'N Sear vents out of the kettle. This helps keep the indirect side cool.
4) Flip every few minutes to promote even cooking. Monitor steaks on the indirect side until they hit your desired temperature.
5) Take steaks off grill and eat!