I've done them both ways with equally good results. My favorite way is to fire up my mini BGE and let it go nuclear, 700-800*. Sear them for a minute on each side then move them to my small which I have stabilized at 400* with a raised grid. Chuck a few Jack Daniels chips in there and let them roast until they are 120-125* internal. Pull, let rest and enjoy.
This!
X2
I get my BGE as hot as I can get it, sear each side of room temp thick cut rib eyes for a minute apiece then just shut it down. Put the lid on it and close the damper and leave the steaks in there for 4 minutes and then pull em, cover em and let em sit for 10 minutes. Perfect med rare for my thick cut ribeyes
