I'm sure that with a reverse sear what you like is how the grill reacts to the juicy fat and meat. Well, with a 1" steak thats NICELY marbled like that the best advice I can give you is to let her come to room temp and then blast it with a good screaming hot fire. Pat the steaks dry before they go on so the steam doesn't mess with your caramelization and the room temp fat will grill up nice and fast. somewhere around 1-1.5 minutes then 1/4 turn then repeat on the other side till its about 115-120 internal temp. After they rest they should be around 130.
I like mine pretty rare so I shoot for 120 final temp however.