They had porterhouse on sale at the local Kroger, so I picked out the thickest one to try my hand at reverse sear. I just lightly rubbed with olive oil and sprinkled with Montreal steak seasoning. I was a little surprised to find I had bought the spicy version of it. I like spicy food though, so it was far from a bad thing, just unexpected when I saw red pepper flakes coming out of the shaker... I left the plate outside since it was around freezing temps and the refrigerator was getting crowded. About 3 1/2 hours later, I was ready for dinner. I loaded up 1 row of the AMNPS with Pitmaster's Choice for a little more than half of the first row. But then, I thought it was better to have left over pellets than not enough. So, I finished the row with peach pellets. It turned out that I had estimated just about the right amount in the first place. Oh well. Anyways, after the steak reached 110F after about 1:15 in the MES30 at 180F, it was time to switch to the gas grill. I had that thing cranked to the highest settings for the front two zones since the steak reached 86F. I think it was around 475F-500F when I started the sear. After 1 minute on each side, I threw it on a plate and brought it inside. I wrapped the plate in foil for somewhere between 10 and 15 minutes to rest. Here it is: First slice: The steak was so huge that I needed a separate dish for my sides, LOL. Buttermilk roasted garlic mashed potatoes, some couscous, and spinach(I ate some already, too hungry, LOL): I thought I put a pretty good dent in it for a 135 pound guy. Sadly, when I went to (strategically) place it in the refrigerator, I realized that I forgot about the bleu cheese butter that I made for it! Oh well, it looks like I'm having steak and eggs for breakfast Did I mention that this was not only the first reverse sear for me, but also the first steak I've ever cooked? I thought it turned out very well indeed, thanks to this forum.