re: Gonna try a reverse sear tonight. Make sure I dont F it up.

Reverse sear is difficult compared to pulling a steak out of the fridge, seasoning both sides, throwing it on the grill, and maybe letting it finish in the oven for 3-5 minutes. I can cook a dang good steak at about 550 degrees on my Egg with cast iron grate in less than 15 minutes. I say 550 because I've found that a 1.5" or thicker steak gets burned too much on the outside before the inside is cooked to temp at any higher temp than that.

When I say its a pain I mean pulling it out of the fridge to get to room temp, letting it sit after the bake, etc. that all requires more than an hour for IMO maybe minute improvements in results.

Letting a steak sit is overated, sitting is mostly for large cuts or things like whole turkeys. The general theory is 20-25% of cook time. If you are regular searing a steak and cooking for 8 minutes, letting it sit for 2 minutes is hardly a big deal. If I reverse sear it 60 seconds on both sides, I would have no issues cutting into it 2 minutes later. So I'm not worried about letting it sit to rest after baking it.

We can break down cooking a steak into 500 steps, I've done them all. I'm not trying to be cocky, I'm just saying that what I found is adding 15 steps to cooking a steak does little to nothing.

My priorities are to get a nice cut of meat, sear it properly, don't overcook it, and get a nice red wine of your choice. Those are the only 4 things that I've found that change my dinner.