Had 2” thick ribeyes. Did 250 degrees for 43 minutes. Internal temp on all four were 123 degrees. Cooked down three strips of bacon in the cast iron (just to get some grease). Let them sit for three minutes. Hit them for 40 second on each side. Looked gorgeous. Tasted rather dry (compared to my perfectly cooked steaks on the grill).
Just not a huge fan.
Just not a huge fan.
