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Will, I have had a few hours in the hot sun to think about this so thanks for being patient. First of all with thick steaks like you cut then the reverse sear is so much better as it gives you greater control over the outcome. Though you said you left them on the counter I am a big fan of hot tubbing large steaks and even large prime ribs. Here’s my method of hot tubbing*.
Also as you probably know aged beef cooks much faster since the cells have given up 20 to 23% go the tasteless water. Consequently I personally don’t see much benefit in letting a steak rest for the 10 minutes like you did. The fact is even off the grill the meat has retained heat and continues to cook raising the internal meat temperature even higher. Couple that with pulling it at 140º you are nearing a well done, dried out steak or at least a high end medium.
I won’t go into the Thermapen discussion but seconds do count – but this isn’t a thesis on cooking to temperature and not cooking to time.
* I prefer to use a type of Sous Vide more commonly called Hot Tubbing. At least 1 hour before you plan to cook the meat submerge it in a sealed plastic bag and place into a container of hot water from the tap. The desired temp of the water should be checked from time to time during the hour and should be over 100 degrees. I find my tap water runs about 130 degrees. I also find that I have to change the water at least 3 to 4 times in that hour. OTOH if I use a small cooler with a tight lid I find I can go over an hour with no need to refill. In the meantime fire up your grill and stabilize at 650 to 700 degrees dome. Within the hour the IT of the meat will already be up to at least 100 to 105º and that is a uniform IT! Unwrap the meat and quickly place on the grill for a mere 2 minutes per side or even less and the cooking is done! You are better off using a Thermapen rather than time, but I mention the time for ready reference. This method will give you a nice rare steak and will assure the meat is warm inside, not dark purple and cold common to steaks cooked rare, or go longer for medium rare.