Both the 28-ounce and 32-ounce ribsteaks from Flannery Beef are perfect for reverse searing. They are thick cuts of meat that can benefit from using the reverse sear method of cooking. The same is true of other large pieces of meat. Reverse seared porterhouse steak, reverse seared t-bone steaks and Tomahawk steak reverse sear cooking is recommended because of the large size of the steak. It is much easier to control the internal cooking temperature when using this method of cooking.