Reverse seared bone in ribeye for an awesome steak salad

Who needs sous vide when you get results like this with the reverse sear technique? I smoked (cherry wood) this bone in ribeye steak low and sluggish over indirect charcoal heat until reaching an internal temperature of 110f when we then cranked the heat for a direct sear over the live fire. When the crust was perfect on our ribeye we let it rest for 10min before slicing and serving. Used Fogo black for the rub. Here is how it came out, and a link to the video for more information, procedure etc.. If you want to see the video: https://youtu.be/oXF7pVm_pOI.
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