For those of you who reverse-sear your steaks. Do you rest your steak before the sear or after? there seems to be a good amount of debate about this online. I'm cooking strip steaks on NYE and I'm trying to determine what the best way to cook them is (that will be easiest on me), given that I'll basically be the only one in the kitchen. I'm leaning towards the reverse sear... but there might be some timing issues with when the roasting part is done and when I need to sear them, although I suppose if I am behind on the roasting, I can always sear them to the right temperature. Any thoughts?