Two beautiful dry aged ribeye steaks reversed seared on my Webe.
It’s my understanding (could be wrong) that reverse sears are cooked much lower temp for longer. Reverse sear specifically requires no browning, which occurs at around 300 degrees, get the internal temp isn’t this but a 450 degree sealed grill seems likely to brown the surface which actually defeats the point. The purpose of the reverse sear is to get the same “doneness” all the way through and get a harder sear because the surface is hotter when you start. If you start browning the meat your making the doneness change from middle to crust. If you cook at 250 degrees, the meat wont brown except the crust as it’s seared.