Thanks to everyone on this thread.
Started on with 2.5lb bone-in ribeye. Ok looking but $6.99/lb on sale.
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Salted and rested for a couple of hours in chill chest
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Oven roasted at 200F for 1.5hr or so before I raised to 250F. I had uncertain plans so I needed to start at lower temp. Pulled at 115F b/c I was impatient. Next time might go slightly higher.
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Finished immediately with a CI sear over charcoal. No oil added - just seared outside fat ring for grease.
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Pulled it a bit earlier than I would like b/c I was way behind schedule after the 200F start. I think next time I would go 120F internal. Also I think there was a shadow from the phone which is screwing with the pic - but only one I had.
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