Reversed seared some ribeyes tonight for the wife and I. Steaks were generously salted 4 hours in advance, rinsed, patted dry, a bit of evoo and then one was sprinkled with montreal steak seasoning and the other with simply marvelous cherry rub Smoked for a little over an hour with my auber pid set to 200 deg on my mes 30. Smoked with a mix of oak and cherry in my amnps until an internal temp of about 110 deg via my mav 732. Then seared on grill gates via my weber gasser for about 4 min a side total (flipped at about 2 min, then flipped back.) Steak was topped with some jack daniels herb butter the wife mixed up while resting for 10 min or so. Served with portobello mushrooms, sauteed shrimp and Jersey white corn. Some pics below, thanks for looking!
Lightly seasoned and ready for the smoker
After a little over an hour of smoke, internal temp 110
After searing and resting
Just about 2" thick
Nice medium rare