Reverse Seared Boneless Ribeye Steaks

Cut boneless ribeye steaks to 1.5 inches thick. Place the steaks on a grill or smoker set to 180-200°F and cook low and slow until the internal temperature reaches 115°F. Once 115°F is reached, remove the steaks and increase the grill or oven temperature to 500°F. Return the steaks to the high-heat grill and sear on all sides until a desired crust forms and the internal temperature reaches your preferred doneness (e.g., 130-135°F for medium-rare, accounting for carryover cooking). Remove from heat, rest the steaks for 5-10 minutes, then slice and serve.