re: Tips for Grilling 1.5" + Ribeye

No I think what he meant is the top probe does not properly gauge the temp at the grill level when the dome is closed. I agree with that if that's what he is saying.

Let me say this though, all these methods above will result in a very nice steak. My experience is to seal at high temps is better than reverse for steaks but they all work well. I also have done direct and indirect with very similar results.