Last week I did a reverse sear on a couple of thick steaks. I pulled them when IT was 120, heated the grill grates on full and seared for a couple minutes. They tasted good, but were WAY overcooked. What's a guy to do? Try again this afternoon! I was curious what temp you all shoot for? I think I am going to aim for 110 and see what happens, I wrapped in foil while the grill was heating, so I am sure that helped the IT keep going up....trying to guestimate all the factors to get that good, tender, medium rare.