The reverse sear method has a few advantages over more ... and 130° if you want it medium-well). This should take 25 to 35 minutes for medium-rare, 30 to 35 minutes for medium, and 35 to 40 ...

1 1/2 – 2-inch-thick cuts like ribeye, porterhouse, filet mignon, or top sirloin are all perfect choices for a reverse sear .