Reverse sear internal temperature?

I do mine on a gas grill. Temp at 250 and I take out just below 125 but I have a constant read probe thermometer. Let rest for 10 minutes, bring grill up to 500 then sear for about a minute on each side on a cast iron skillet. They finish at 135.

My first time on my Primo last week I pulled at 110. Rested for 15ish mins. Got grill to screaming hot (600-700) then seated for a min each side. With my current grates I don't get good "meat on metal" sear, so I was letting the charcoal do the searing. Moved and turned it a lot (not flip). Came out great. Perfect med rare IMO. The trick, IMO is knowing the grill. Knowing the thickness. Etc. I know not a straight answer, but my first go worked great.

Finished product. Wanted more crust (grate issue) but smoke anc char was great.

That's a weak sear for 600-700 degree primo

What's the deal w the grates?

Make sure to dry off the meat before the sear if you want a good char

I tend to agree. Was my first go on the Primo. I found it more difficult to get a crust without having meat-to-iron contact. Basically relying on the heat from the coals to sear the meat. It'll do it, but I admit to needing more practice.

The stock grates on the Primo are porcelain coated, as opposed to cast iron.

I usually put a pat of butter on the steak or baste the steak with butter during the sear. It flares up and creates an awesome char/sear.