Reverse Sear Cowboy Ribeye perfection

Today we made a delicious double cut cowboy ribeye on the Big Green Egg. We set it up for indirect cooking at approximately 250 to 275° with some hickory wood chunks for the smoky flavor. Once the internal temperature got to approximately 105 to 110 I removed the steak from the smoker and let it rest for 15 minutes. I then set the egg up for direct cooking with the cooking grate as low as I could to the coals. Sear on both sides flipping every 30 seconds until you get your desired crust. Let rest another 10 minutes before slicing and enjoy.