has anyone tried this.
I came across this website http://amazingribs.com/recipes...eakhouse_steaks.html
they claim that cooking a 1.5" steak at 225 until it reaches 115 and than reverse sear makes the best steak. they do incorporate a couple of steps that I already use- dry brine the steaks and don't add pepper until the end so it doesn't burn. so here is my plan
dry brine with kosher salt at least 4 hours and up to 24 on rack in refrig. season steaks with garlic granules and place in FEC at 225 with hickory pellets and have probe in steak to check temp and pull from smoker at 115. paint steak with clarified butter and reverse sear for about 3 minutes per side and paint again after flipping and add fresh ground pepper.