First run at a 2" and change gorgeously marbled boneless ribeye on the kettle. Not a fail at all (truimph actually 
)....with the exceptions of no pics. I usually reverse sear 1.25" steaks (grocery store standard). I have that size steak down pat. I was surprised how long it took to get the steak up to 115 degree temp (73 minutes). And, the "eye" hit temp 5 minutes prior to the cap. It threw off my baked tater and asparagus timing. Bottom line....THICK steaks rock....just like butta. My daughter now only wants THICK steaks .... oh darn. Practice practice practice To all the Dads out there, happy Father's Day to you. Mine has been great....time for a nap.
)....with the exceptions of no pics. I usually reverse sear 1.25" steaks (grocery store standard). I have that size steak down pat. I was surprised how long it took to get the steak up to 115 degree temp (73 minutes). And, the "eye" hit temp 5 minutes prior to the cap. It threw off my baked tater and asparagus timing. Bottom line....THICK steaks rock....just like butta. My daughter now only wants THICK steaks .... oh darn. Practice practice practice To all the Dads out there, happy Father's Day to you. Mine has been great....time for a nap.
