Picked up some grass fed Ribeyes from Whole Paycheck. Marinated them in Olive Oil, Fresh Thyme and Rosemary, Kosher Salt and Cracked Black Pepper for about an hour. Wiped the herbs off before putting them on the 2 Star at 250. Then when it hit 116 I cranked it up to Max, while the beef rested. Seared on both sides and gorged myself.