Has anyone tried reverse-searing ribeyes?

I just did my first one on a Weber Kettle and it was game-changing — cold sear, then slow cook at 225C until internal hits 48C, finished with a quick blast over coals. The edge-to-edge pink is unreal compared to the old high-heat method where you get that grey band around the outside. Anyone have thoughts on what temp to pull them off for medium rare?

Reverse sear works great on thick cuts — much better than traditional methods for even cooking.