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My older boy did really well on his English test, so we decided to treat him to a steak dinner. I also wanted to try a reverse sear for the first time. First I made a cilantro chimichurri sauce. It’s a basic chimichurri sauce, except that I use cilantro instead of parlsey. The steaks were sprinkled with a liberal amount of my usual mix of salt, fresh ground black pepper, and cayenne. I set up Smaug to a temp of about 275ºF, put the steak on the main grill with the deflector in place, and let it come up to my target temperature. Then I cranked the vents open, took out the main grate and deflector, and switched to the lower grate to do the sear. Here’s the tower of steak, because who doesn’t love a tower of steak? My steak was a bone-in ribeye. It came out nice. Cutting it open revealed a nice even pink interior. So hurray for the reverse sear, right? Not so fast. This steak wasn’t reverse seared. This steak was cooked the old-fashioned way: plunk it down on the sear grate, wait 3 minutes, flip, 3 minutes, flip, 3 minutes, flip, and 3 minutes, flip. Here’s the reverse sear steak. It was a strip steak for my wife. She likes strip steaks more than ribeyes. And she likes her steak medium well. It’s her only flaw. This is the steak that I did the reverse sear on. During the first phase, the two ribeyes were on a plate in my kitchen. I brought them out when I switched to the sear part. I haven’t had reverse seared steaks before, but I have had sous vide steaks. I don’t really see that much difference between a sous vide steak and a steak grilled properly with conventional methods. The main reason for doing the reverse sear on my wife’s steak was so I could cook the inside to her liking and still get a sear on the outside. If I had cooked it using conventional grilling, the outside would be burned before the interior would be cooked to a medium well. In any case, the steaks turned out great. They were so good that we were halfway done eating them before we remembered that we had chimichurri sauce to put on them.