Used the reverse sear Finney method) for these beautiful pieces of 1 3/4" thick Kobe Wagyu Ribeye. Coated with garlic EVOO, pepper, & some of my white rub. Put on the Traeger @ 275 until about 118 degrees internal then pulled & rested for about 10 minutes. After resting put on the German Grill with Grill Grates with a temp of about 675 degrees. Seared for 40 - 60 seconds then rotate 90 degrees. Flip & do the same. This is one good piece of meat. Very very juicy.