I have a 1.8kg (4punds) piece of striploin and I've decided to cook it whole using the reverse sear method. Here's the plan:

- Preheat oven to 120°C (250°F), insert a probe into the meat until it reaches 50°C (120°F). - Rest the meat for 10 minutes.

- Place the meat on a very hot cast-iron grill for one minute on each side or until it reaches 56°C (120°F).

- Rest, cut, and eat.

Is this a good plan? Or should I sear it in a pan first?