Was looking for a thicker cut of ribeye or strip at the grocery store. Couldn't find one so settled for a 2lb sirloin that was somewhat cheap and lowered my expectations accordingly. Forward seared it on the slow and sear insert, in a slow and sear kettle, over b @ b briquettes.Then went indirect until 126 internal or so. Came out much better than I thought it would, was very tender as well.