re: Tips for Grilling 1.5" + Ribeye

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Cook in oven 225 for 25 mins Get egg hot as you can and sear 2-3 mins side

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Too many variables to just do 225 for 25 mins -- initial steak temp, steak thickness, actual oven temp. The only way to know for sure is to hit it with a thermometer -- preferable a digital leave in.

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Get the Egg past 500, use a wireless temp and flip at 110 and then pull at medium rare.

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An Egg past 500 is way hotter than 500 -- I wouldn't put a probe on a Kamado that hot.

OP -- I would put the steak on a rack in the oven 225-275 until internal temp is 118 to 123 depending on desired doneness / fat content. Filets and strips I'll do to 118, ribeyes a little higher because they are fatter. At about 80-90 degrees internal temp, fire up the egg, vents wide arse open. Pull from the oven @ 118, let them sit for about 10 minutes. Sear for a minute each side, take them off, butter on top under a tin foil tent until it melts.

I like to put a cast iron griddle on my lower rack -- directly above the coals. 800-900 degrees, a minute each side.