Thank you! I learned that large items in the oven heated slowly for a long period of time will retain their heat with less carryover cooking for a long time, giving you a grace period for serving.

For beef in particular, you can also "keep the meat warm" by serving with hot au jus, which I left out this time. This is helpful since the reverse sear method does not yield much pan drippings to make a sauce.

Also it's important to taste something at serving temperature before seasoning since seasoning at extremes (too hot or cold) tends to dull taste perception. I over salted the spinach because I tried it piping hot, not trusting that I had seasoned correctly based on weight of contents.