Reverse Seared Tomahawk Ribeye on the Weber Kettle!

We have a huge Tomahawk Ribeye that we have reverse seared on the Weber Kettle! We used ‪@RoyalOakCharcoal‬ set up offset, with some Jealous Devil Whiskey Barrel Chunks. Seasoned the steak with Heath Riles Garlics Jalapeño, A wild Mushroom Rub, and Whiskey Bent Pecanerry! Once we reached an internal temp of 110 degrees we pulled to start searing it off. While we were searing we basted with duck fat and spices. Once we hit 125-130 internal we placed compound butter and let it rest!

[@Porkbellybbq]

Looking good brother!

[@bigasbbqgarage2112]

Thanks!

[@jordanthomas8936]

What are the pros and cons between reverse sear and regular?