Thank you to our friends at Banner Butter for the butter!
Set the EGG for indirect cooking with a convEGGtor at 250°F/121°C.
Bring the ribeyes to room temperature and season all sides liberally with Big Green Egg Classic Steakhouse Seasoning. Connect the EGG Genius for 250°F EGG temperature and 125°F meat temperature. Remove the steak when the internal temperature reaches 125°F. Disconnect the EGG Genius.
Set the EGG for direct cooking without a convEGGtor at 550°F/288°C.
Sear each side of the steak for 1 minute. Remove the steak from the EGG when the internal temperature reaches 135°F. Smear the steak with herb butter (we used Roasted Garlic, Basil & Parsley Banner Butter) and let rest for 10 minutes. Slice and enjoy!