Reverse seer?

A reverse seer is an opinionated historian .  A reverse sear is where you cook the meet evenly (slow) until it's almost done, then blast it with heat to get a maillard reaction ( http://en.wikipedia.org/wiki/Maillard_reaction ).  The advantage to the reverse sear is with the dynamics of the egg - easier to heat up than cool down, and the surface of the meat is dry from water, so it takes less heat, and you can pick up smoke and seasoning during the slow part of the cook better.

I've actually done this with ribeyes a couple times now.  Cook indirect (plate setter) as hot as I can get the egg...depending on what I've been doing, that might be 400F or 800F...adjust time accordingly.  When the steaks are close enough to done, remove plate setter and sear for a minute or less per side.

Only tricky part is the plate setter removal.  I've been doing it using pit mitts...but tonight, when I grabbed it by one of the legs, it slipped and I instinctively grabbed it with the other hand.  Even with the pit mitts, the bottom of the plate setter with 700F dome is just way too hot to handle.  It felt like I burned my hand...but it doesn't look like any real damage was done.

I think I remember seeing someone had made a tool from steel bar stock or rebar for moving the plate setter when hot.

I'm with Skiddymarker...I cook low indirect then remove the PS and crank it up.

Locate a safe place to put the hot platesetter & remove it and set it down quickly.

CeramicChef said:

Reverse sear, aka The Finney Method, is the only way to cook steaks, chops, loins (that aren't being smoked), etc. The slower you bring it up to temp before pulling the better! The reverse sear is very much like sous vide cooking. You'll never eat anything so tender as a reverse seared ribeye!

+1  I reverse sear all steaks, chops and sometimes even burgers.