Sear and dwell is the way my wife and I like our steaks and when we have company searing at 700º or 800º is always a hit. Then choke the fire off and dwell for 4 or 5 minutes depending on the steak thickness.
Best part is the 'burp' when I open the dome!! I can usually get a flame out the top a couple of feet long that impresses the crap out of everyone.
Never was sure why people did a reverse sear I get great grill marks every time the way I do it.