Originally Posted by El Ropo
I'd hit it hard too. My only suggestion would be to try a reverse sear next time (sear after a low n slow cook), and remove from the sear when internal temp hits 125-130. Then let rest for 20-30 minutes loosely tented under foil, the temp will continue to rise during rest period and end up at 135-140 when sliced.
You get a perfect med rare from center to edge this way.
+1 for the reverse sear
22.5" WSM (x2) / Orange & Black Mini-WSM / CharBroil RED gas grill / Green Weber Performer / Red & Gold Mini-WSM