So three cooks in I decided to try the reverse sear with pecan wood chips. (I was a bit nervous about opening her up for the sear, didn't want to lose an eyebrow)
Wife and I both liked it a lot. I used strips because that's what she prefers but while we were eating I was selling her on the benefits of the ribeye for this type of cook.
I really liked the wall to wall pink that I got, I didn't think to snap a pic until I was to the last bite.
Props to you all on here as a first timer the discussions about this technique were enough to get me through the cook with no problems. I look forward to learning more as I go!