You will need:
- 1 Thick Steak (2" or so should do it)
- A Grill with direct and indirect surface cooking
When the steaks come off after the sear, they should have a nice crust on them, and since they were already rested, they should be ready to slice and serve immediately. Note the juice, the moisture, the perfect level of doneness, the crust... additionally, there was an infusion of a smokey flavor that you wouldn't ordinarily get with a traditional grilling method.
"Reverse Searing" may not be for everyone, but I encourage you to try it at least once. Ribeye, Filet, and NY Strips are all excellent candidates for a reverse sear. I know I enjoyed mine a LOT!