First Reverse Sear on BGE

Recently bought a BGE and after a few cooks decided I wanted to try my hand at the reverse sear. Bought a 2.75# porterhouse that was about 2.5" thick. Seasoned it up Saturday before game with black hawaiian & himalayan pink salt, fresh black pepper, white pepper, garlic & onion salt after lightly coating with grapeseed oil. Took out of fridge around noon on Sunday to let it come to room temp by 5p.

Portobello's were drizzled with EVOO, balsamic vinegar, white truffle oil, garlic puree, kosher salt and black pepper then topped with a bit of bacon fat.

Sprinkled some smoked paprika on PH. Fired up the Egg with a hunk of hickory with place setter in for indirect cooking and inserted probe in thickest part of steak. When Egg was holding around the 250 degree mark put PH on and let internal temp rise to 110 degrees. Took off and foiled for 15 minutes, meanwhile put the portobello's on for 10 minutes, placing them in 300 degree oven to finish. Removed plate setter and opened all the vents until temp and grill level was between 700-750. Cooked for 45 seconds per side with dome closed and let rest for 15 minutes. Steamed asparagus topping with juice from mushrooms. Steak came out perfect rare to medium rare and was truly the best steak I have ever cooked. Served with a 2009 Torra D Golban Crianza......I'm now firmly entrenched in the never cook a steak without reverse searing camp.(Sorry about the non-chronological slideshow, photobucket arranged them)

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