Normally I do steaks on the hottest grill I can get. Someone recommended I try it low and slow.
Bought a nice thick ribeye. Sprinkled it with some gunpowder, salt and pepper.
Put it in the RecTec with the corn at 190*. Every 5 minutes or so I brushed it with a mixture of butter and Worcestershire sauce. Kept it in until it reached 118*. Took them out, bumped the temp to 500* and put them back in until the IT reached 125*
Didn't take any "in-process" pics, but here is the result with corn and roasted potatoes.
I didn't think it would, but the steak came out as one of the best, if not the best, I have made. I will be cooking all my ribeyes this way.