I've done my research and watched enough youtube videos about the reverse sear. I feel like 45-60 minutes to grill a steak is crazy, but I don't want to ruin them.
I have my Thermpro digital thermometer all ready to go. The thing is, I'm cooking burgers too. Starting the steaks an hour earlier isn't a problem, but have never prepared to cook like this. Obviously, I'm new.
I'm nervous to cook these steaks, what is the best method? Cook indirectly until ______________ temp. - What temp should they be when I initially take them off? Also what temp should they be when they are officially "done"?
Thank you for any and all help