I’ve never had bad or chewy steaks with reverse sear.
I usually put the steaks on then start another 1/4-1/2 chimney on the 18.
I’ll pull the steaks at 120 and put them on a rack with a cookie tray under the rack.
Dump the chimney to get fresh hot coals and let them get ripping hot.
Pat both sides of the steaks dry with paper towels then start searing using the cold grate method. Basically you put them on the cold side of the grate then spin the grate over the coals. To flip them, flip to a new cold section then spin the grate again. Cold grate doesn’t mean fresh or new grate from another grill. Guessing the grate above the coals is 600+. The cold side is then relatively cool.
Sounds like a lot of work but the moisture on the meat takes more energy to evaporate. You won’t get the even sear and crust you want. The goal of a seared steak is an even crust all the same color and the inside done the same edge to edge. Grill marks are just for show, flavor is in the searing crust.
Keep trying. It’s worth it.
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