After using the reverse-sear method for thick steaks (1.5"+), I will never go back to cooking thick cuts of red meat any other way. Consistently produces perfect preferred doneness (provided you use a thermometer to measure temps) and always results in a great, juicy slab of meat. For steaks, I use a ripping hot cast-iron skillet to get a wonderful crust. Only thing needed for seasoning is a little salt.