Yes sir Mike! I think it’s in the tons. You sure do get a feel for when their done to your fav. I do use my thermometer that my wife got me a few years ago, so perfect every time. Grill at 700-800, carmelize both sides, pull hers at 125 and mine at 115,
After a 20 minute rest your looking at a 130 medium rare and mine at around 120 on the rare side. Salt and pepper a couple hours before hitting the grill, Mike you know it don’t get any better! Plus on my ribeye I have enough left over for steak and eggs the next morning