I actually cooked these Saturday. Pinzones was running a special on cowboy cut ribeyes. Picked up two for the family and two for my dad. Each steak is about 2.5 pounds and about two inches thick.
Rubbed them with oil then seasoned with salt and pepper. Cooked them indirect on the grill until internal temp was about 110.
Now add some more lump and get the temps up a bit for the sear.
Few minutes each side flipping a few times because the fire was indeed hot.
And done. Let them rest for a bit.
