I let them warm for about 1.5 - 1.75 hours and season them at about half way through the warming. I then simmer them nice and slow sometimes adding a bit of smoke at about 300-350 indirect on the top rack if I'm BBQ'ing. Flip them once or twice while smoking then place them on the direct heat for a minute on each side. Obviously total time varies between steaks, and with mixed drinks who knows the actual times....LOL

When I pull them they are light paper thin brown crust on each side and solid red in the middle but not raw. Guessing they are around 120-130 F give or take.

Here is a crappy pick I took of a prime rib eye. I don't have sear marks and beautiful crust but the stakes taste good:

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Here is some right before I dropped them onto the flame for the finish:
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