re: Tried the reverse seer for the first time tonight (pics)

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I've never tried the RS method but doesn't cooking such a thin cut of meat dry it out if you're cooking it for 40 minutes?
I always grill our steaks over charcoal. After about 10-15, they are rare to med rare just the way we like em.

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You use a really low heat so that there is even cooking and it doesn't over cook (it all goes by internal temperature), but those steaks are really too thin to gain the benefits of a reverse sear.

They need to be about 1 1/2" to make it worth while. Preferably about 2".