Try this. Do them in the oven @ 225* until the internal is coming up short of r/mr, 110-115. Then pull yours and sear it on the stovetop, leaving his in the oven. Yours should be seared about the time his is coming up just short of mw/w... put yours aside to rest for the extra minute or two while his sears, then let them both rest for 5 minutes before serving. About the reverse sear method
"Food scientists have recently touted a new method called "reverse sear"
or "sear in the rear"
. Here's how it works: Defrost the meat if it is frozen. Take the meat out of the fridge about an hour before cooking time. Start cooking the meat on the cooler side of the grill, at 225 to 275°F, bring the meat's internal temp up to about 115°F, and then move it over the direct scorching heat to sear. Sear in the rear takes almost twice as long as sear & slide.
The theory is that there are enzymes in the meat called cathepsins
that break down the connective tissues and, if given a chance to work, the meat will be more tender. These are the same enzymes that go to work during dry aging
, another tenderizing scheme. They work slowly at refrigerator temps, and shut down at about 122°F. But they work well at room temp and up to 122°F."
<message edited by Mosca on Sat, 06/11/11 9:46 PM>