What's the reverse sear method and what does it do?

I think on the reverse sear you let your seasonings have time to actually work rather than searing first and scorching your seasonings. But that is just me with no scientific findings to back it up.

Just did my first reverse sear tonight. 3.4 lb, 2 rib roast. Probably about 4" thick. Got it a couple of nights ago. It was dry when I got it; my guess is that it was unwrapped in the store's meat cooler before they moved it and wrapped it up.

Seasoned it up with Oakridge Beef and Pork Rub. Put on as much that would stick. Put it back in my fridge with a breathable cover. After 18 hours I pulled is out and added more rub.

6 hours later I was ready to cook it. Got the Egg going with just a couple of small pieces of smoking wood. Since this was going to be in the Egg for a few hours not much smoking wood is needed. Put in the plate setter legs up. Used the BGE ceramic feet on top and then a drip pan on top of that. Used the V-rack and set that into the drip pan. My goal was to cook the rib roast at around 250*. The Egg was at 300*; no big deal but I was able to eventually get it down. Cooked it for 2 hours or so without lifting the lid. Probed the meat and it was at 105*. Left it go another 20 minutes. I'm not some one who needs to cook within 1 degree. Measured it again and it was at 115*. Removed the roast and the plate setter. Added some bigger lump (the initial burn was 80% leftover) and brought it up to 700*; enough to clean the cooking grate. Backed it back down to 500* and did the reverse sear. Smoke was pouring out of the top. Raised the lid and there was a fire ball. That seldom happens on my small egg. Closed the vents and reopened after a few seconds. Flipped the roast and opened up the vents to sear the other side. The sides of the roast had great grill marks. The sugar in the rub had caramelized. Let it set on a plate covered in aluminum foil while I cooked some string beans. I did a probe into the center and it was 127*. While it was 'dry' to begin with, it had plenty of juices when cooked.

To make a long story short, the reverse sear was the best thing I could have done to this roast.

I understand letting big roasts, turkeys, etc "rest", I've never understood it for steak.

Maybe I don't eat my steak fast enough, maybe I enjoy chewing each bite for too long.  I don't know.
I do know that I find that no matter how quickly I go from grill or CI pan or whatever to my plate and start digging in right away, long before I finish my steak it is dropped to room temp (aka it's cold).  It tastes the best to me when it is still hot or warm.

I would probably enjoy my steak better if I cut it into 4 chunks, cook the first chunk, put it on my plate and put another chunk on the grill/frying pan.  Cook chunk 2 while enjoying chunk 1, then when I'm done with chunk #1, pull #2 off the heat, put #3 on the heat and start eating #2, and so on.  Of course, timing would have to be taken into account to be sure I'm not over-cooking any of the chunks, when it comes to steak, I find it hard to be under-cooked, I'll eat them very rare.

I do the rotating portion of a RS at 400F, no point in 250F, just takes longer.

Dude, that deserves its own thread, don't be shy, be proud and brag! That looks great!

@Buzilo‌, looks great. If you have any of those left you should try caveman. Pull at 115°-125°IT and eat it Blue to rare.