Picked up some Ribeye Cap from Costco today. 1st time cooking this. Had no idea what the conventional way to cook these was, so I defaulted to what I knew Smoked at 250* with a wee bit of apple until an IT of 105* Fired up the Kamado to 650*+ and seared 2 mins each side. 1 turn, then flip. Finished off to a rare+ at a bit under 130* I'd say these are just about the best steaks I've had, only 2nd to 28+ day aged steak. Damned good for a 'fresh' steak!