This technique works great with a thick Ribeye, Porterhouse, New York Strip, or Sirloin Steak. We went with Sirloin because that was the best value at the time of purchase. Sirloin is also leaner so it may not taste quite as good but is a little better for you.
Get a perfect steak the way you like it every time. Normally a side benefit of the reverse sear technique is slow cooking with smoke to impart a smoke flavor to the meat. But the greatest benefit is the slow ramp of the internal temp of the meat so that you get a nice red inside and flavorful crust on the outside.