Quote Originally Posted by GaryG View Post
I'll add to the Reverse Sear recommendation, for thicker steaks and roasts. I use a Green Egg at 225 to 250 or so to get the interior up to 115, rest the steaks for maybe ten minutes while the BGE gets up to nuclear temperature, then a quick sear gives the nice crust while the interior remains evenly cooked medium rare (I pull them at about 125). Some info and testing of the Reverse Sear method can be found at Cooking Temps: When To Cook Hot & Fast, When To Cook Low & Slow, And When To Do Both (Reverse Sear).
You are absolutely right. Just omitted this step. Apologies...
I was reading in one of the cooking blogs that the steaks (after reaching 100-110) going back to the refrigerator for couple of hours in order to reduce IT and only after that sear on a nuclear temperature (really loved your definition)