I have been playing around with a reverse sear on steaks and pork chops recently. The results have been great. For a steak, I heat up the cookshack to 225 with 1/2 chunk of mesquite. When at heat, I cook the steaks until an internal temp of 120 degrees. I don't care about the time since I am cooking to temp, but it takes about an hour with cold steaks. Once at 120, I heat up some oil in a pan until smoking hot, and I cook at 2 minutes each side to get some crust, adding garlic powder and pepper as I go.
Original Post
, That's the way I do it, except I just use the weber grill, indirect till 120, then sear over hot coals.