I see most on here finishing their reverse seared filets on the cast iron. Could you finish on the grill to get grill marks rather than the "crust" described by many. Also, your recommendations on how long and what oven temp on a 2.5-3" (10-12 oz filet) med rare assuming a 2 min per side finish on the grill at around 600 deg. Been wanting to try this. Thanks for the help.

That’s how I do it

Yes, sear however you like. I personally dont reverse sear anymore, to much effort for not to much of a noticeable difference imo. I just cook hot over hickory and coals now.

i use the Slow-N-Sear (Adrenaline Barbeque) method - go on YouTube & he’s got a video

I like my steaks medium rare, so it’s easier for me to sear at 650-700 on my Egg for one minute per side, then take it off and bring the temp down to 450 and cook for another 3 minutes per side. I found that when I did a reverse sear, it always took it to at least a medium. Was hard for me not to overcook it.

After 14 years of practice. My wife and my formula is, plate setter, wide open hot, I sear 2 min per side, flip again to original side, then shut down top and bottom completely. Mine for 2 more minutes. Hers for 5 more minutes. Cover and let sit for 10 and eat

“222-225” is what she calls it.

That’s the beauty of the Egg, it gives you so many different options to cook with.