the reverse sear method is definitely the way to go if cooking any kind of meat that is over an inch or inch and a half thick. I set my Big Joe up with a half moon heat shield on one side and open fire on the other side. This allows me to somewhat smoke the steaks for about 20 min or when the internal is close to 110*. I then pull them off the grill and open everything up all the way to get the temps in the 900* range and pat the meat dry before placing on the meat directly over the fire and give it about 2 min per side to sear it. Steaks turn out perfect more often than not. Crust ->medium rare ->crust. No gray overcooked meat at all.
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