What internal temp do I take my ribeye out of oven for a reverse sear?

I prefer rare to medium rare, so around 125 finished temp. I see all kinds of craziness online about literally taking the steak out of the oven at that temp for medium rare! In my experimentation, I’ve found taking it out at around 95 seems to work well. The searing process obviously brings it up to temp.Is there a more scientific way I can do this? And why can I find zero information about this, even in reverse-sear recipes? It seems like one of the most important things to note.Thanks! via /r/AskCulinary https://ift.tt/2Ugx0YF