What Al said. Reverse seared with perfect pink throughout and a nice char on the outer edge. Honestly, none of those pics look appealing to me.
How do you manage to keep the steak sauce from dripping off?
gtr: Is that the red stuff that comes out? There seems to be plenty of that.
Moose has some fantastic examples in this great post...
http://www.bbq-brethren.com/forum/showthread.php?t=136959
:becky: