I started off roasting the ribeye on the XL, indirect at 250. The ribeye had been dry brined overnight, then seasoned with Meat Church Holy Cow rub and topped with fresh rosemary. This ribeye roasted until an internal temp of 118F, then seared in butter on a Lodge Cast Iron sear skillet atop the MIni Max. Final internal temp was 128F.
While the steak roasted, I roasted some potatoes tossed in salt, pepper, paprika and topped with fresh rosemary. These roasted for approx 45 minutes indirect at 400F.