Reverse sear is the easiest solution. No need to sear first and fight with your Egg. Cook to temp with a low indirect temp or a water bath as suggested above, then rest and get your Egg up to temp, and then sear. Works every time on a nice thick cut. Initial sear does nothing to retain moisture so unless that is just your preference, go with reverse sear. Reverse sear will give you something different to try and solve your issues you listed in your post. Give it a try.
I wasn't impressed with the waygu patties. The brisket is the best bang for the buck. I'd start with that...unless you have never cooked a brisket before and then I would recommend a practice run or two. They run sales all the time it seems so I recommend setting up an account and wait for a sale.