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Looks good, we tend to go a little rarer. The great think about this method is the drying effect on the outside gives the amazing red/brown crust. A thermapen will give you the core temp a little faster.
We had reverse seared lamb chump chops the other evening, it’s now our go to method for red meats.
dancing james
first crack at reverse sear tonight as a treat after not having had a night in by myself at home in about 3 weeks. might have gone a bit overboard as I bought a cast iron pan and a 1kg tomahawk and it meant I ate dinner at about 9pm as the shopping didn't arrive til 7pm.
had it with homemade mash and asparagus and peppercorn sauce (which was nice but unnecessary tbh)