Reverse sear question

You could try to do it by touch, but I highly recommend stepping out quickly for a meat thermometer.

I hear ya.. thanks

Go buy a cheap thermometer and make it easy.

Cook 300* on the grill?

So yeah I got a thermometer, did 300 degrees, took about 35 minutes. Sorry don't have pics (TD doesn't let you post from phone and I don't have an image account), but the color was perfect, medium rare all the way through.
However, the steaks weren't tender. I normally sear then broil and they always come out melt in your mouth.. Maybe I didn't let rest long enough for the thickness (a tad thicker than usual)? I'm not sure.
Beautiful looking steaks but too chewy. Anyone else experience this with the reverse sear? Or was this just another episode in my life of me fricking it up?

I mean it was still good, just less tender than usual...I must've fricked it up and didn't let it get to room temp... think I hurried myself given the longer cook time than what I'm used to and trying to coordinate it with my spinach and potatoes

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First, you should cook at 300, not 250.

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nah, you want the oven as low as possible. you're not cooking a roast, you're just getting the steak up to temperature. 300 is way too high.

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So yeah I got a thermometer, did 300 degrees, took about 35 minutes

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Too high of a temp for that long. That's basically just cooking it

You listened to the one person that gave bad information in this thread

Should have done 250