So I have these steaks that I’m planning to reverse-sear for Christmas. Get them up to 125 or so on the smoker and then toss them on a hot charcoal grill to finish. But I thought to myself, why wouldn’t I cut them in half lengthwise? Then from each steak you’d get two strips that are about 1.25-1.5 inches per side and you’d have about twice as much browning and crust as you would have if you kept them whole like this. Is this a good idea, or am I off-base?