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Reverse sear for me.
Just did a very large rib eye on Sunday. 75-80 minutes at 225 in the grill which i was able to maintain using 2 of the 4 burners and keeping the meat on the unlit side.
Then cranked up the heat and put it directly over the 2 lit burners. It got great crust and a perfect mid-rare.
Then I turned my back on the thing. Even with the burners off, flare ups continued while I ran inside for a platter and the steak ended about a little more than medium and the perfect sear went to full char on one side.
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