Oh, the "reverse sear" method is powerful, Bob! I started using it about 7 or 8 years ago, when I was researching the best way to cook prime rib (before I had a dedicated smoker). I came across a great article on reverse-searing, and I was hooked! First one (in the oven, at that time) was great, and I've moved that over to the smoker. I am seriously considering a sous vide circulator, just for this reason for things like steaks. Not meaning to brag, but I believe I can grill a steak about as good as anyone, but I'm intrigued by the sous vide thing!