Lookin good man. I'll tell you, once i started reverse searing, I've been much happier cooking my steaks... eating my steaks... and having other people eat my steaks.
I still cook thin cuts the old way, but the good thick cuts get rev seared.
Reverse sear is the only way to do thick meats! Sear first or sear last either works with pros and cons for both but BP finally wore me down and I now agree with him on searing last. Cooking the interior meat separately from the exterior meat is key with thick cuts.
What seasoning is that? In the pic it looks like you coated it with only pepper.