Congratulations on a fine product, MM. I've been mulling TD around for awhile.
hot and fast seared on a cast iron griddle over a Weber chimney
Ha !!! I've been doing rib eyes on a grate directly over my chimney with great results.
Reverse sear works great this way but PAY ATTENTION as there's a fine line between a juicy RE and turning meat protein into a lump of carbon. lolol.
I'm hitting over 1K degrees using briquettes according to my pyrometer with the meat just inches away.
Awesome flavor !!!!