good advise, I’ll look forward what it reverse sear
Discussion
Any meat more than 1.5 inch thick you should cook at around 225f until the core temp is about 115f. Take it off the heat and sear at molten lava hot heat untill you get a nice brown crust (mailard reaction) - you want the core temp about 130f when done searing 😊
Dont rest the meat - slice and serve/eat right away.