Just show it the flame
People have been following this reverse sear recipe to great success 
https://twitter.com/Cernovich/status/1114315236197031937 …
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Truly game changer in my family. With Costco ribeyes and a Malbec, life is good.
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We’ve done this, only all on the grill. 35 to 40 minutes on indirect heat at 300, then crank grill to high and sear. Works well with cowboy ribeye.
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It is no match for my sideways-searing technique.
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I collect vintage cast iron, you got to do it in cast iron, I've been doing it that way all my life, steaks fall apart with a fork
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Should have posted a video of you seasoning it like thispic.twitter.com/EwkVSoJekF
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I use a Sous Vide to cook it slow at 135 degrees for 3 hours Then sear it on a charcoal chimney or flame thrower after patting dry Perfect medium rare every time
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I only resort to that in the dead of winter, it works. Not as flavorful just done completely over charcoal though. Yet apparently many just find cooking over fire too complicated or something to get it right
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I do it that way also. Both are great
End of conversation
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