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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.
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