Tips & suggestions for Reverse searing 2" steaks

DoubleEgger said:

Sure. Looks like some good eats. Run your egg at 250F +/-.  Put your steaks on. They'll cook slower because of the low heat. Once you hit about 10 degrees of your target temp, pull the steak off and crank up your egg to 600F+ and sear the steak until you hit your final desired temp. You can sear using a cast iron skillet as well. If you're in a time pinch, sear on the stove. 

I would add that the "front end" of the cook would be indirect (we cook at 300°), and the reverse sear done direct.  Great results.

I've never reversed seared. Always afraid of over cooking my meat. 
My method.....
crank egg up to nuclear with a cast iron skillet. Sear steaks 2 min on each side. Remove, bring pit temp down, let steaks rest about 15-20min then throw back on direct and cook to your liking. After my sears, my internal temp is around 100-110degrees. 
I usually cook them until temp is around 125ish. Usually takes about 4-5min on each side. 

@EggHeadinFlorida - I thought as you did, but one day decided to give reverse sear a try, never looked back.

The main difference was not so much the end result, but the cooking process, getting the Egg up to searing temperature I find to be easier to control and predict than reducing it. It lead to more consistent results.

Here's how I do it => http://wp.me/p7qSlA-2YT ... which is pretty much how DoubleEgger described.

Best method ever for steaks or pork chops.   For steaks, cook indirect at 250 until within 10 degrees of target temp.  Remove steak and let temperature in egg rise.  Some go 600 or so, but I never let it get that high.  Cook direct until target temperature is reached.