Reverse seared ribeye

Reverse seared ribeye tonight. Wagyu ribeye steak from H-E-B seasoned with 2 Gringos Chupacabra Brisket Magic then smoked at 180° about an hour, and reverse seared at 600° over mesquite. Served with 4 cheese ravioli in a butternut squash, cream sauce and mixed veggies that were also smoked.

It was sooooooo goooood!