A
AndyDuncan
Guest
There's at least two on that island. I like a nice dark crust, about 1/8th inch of grey, followed by solid medium-rare pink, and I find I get that easier with a normal sear when the meat is still cool, so I sear first. But that could just be the fact that i've done it that way so many more times I'm better at it than a reverse.
I also like taking the meat off the smoker or grill when it's done, not having to guess at how much heat that sear is going to add to the finished product. Maybe if I was searing on a gas grill where you can dial-in the temps easier, but wood/charcoal is pretty variable.
EDIT: this is what I'm trying to get when I sear tip, and it's what I haven't been able to get with a reverse:
