South Dakota French Ribeye Feast

2.5 in thick frenched CAB ribeyes. Binder is Beef demi glacé. Light coat of my bbq seasoning. Heavy montreal steak. Egg with plate setter at 250F. Two nice oak chunks. Smoke to 110. Remove beef and plate setter and egg raised to ~500F. Seared. Served with blanched and sauteed broccolini and butternut squash with tart apples, sopprasetta and couscous. Baked a key lime pie in the morning and fresh made whipped cream for dessert. Zenato Rippaso with supper and Four Rose Small Batch after dinner.