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For me, the reverse sear has been a Godsend when cooking steaks. At high heat, I always blew way past my target internal temp. It was just too hard for me to time.
I actually posted a few weeks ago about steaks being my kryptonite. I got a lot of suggestions about going indirect, and then blasting away at the end. It's way easier to control, and it gives me a lot more time to monitor the temp with a Thermapen. Like Nola said, it gives you a more even cook. You'll get a more uniform color throughout, which in my opinion, gives a more balanced taste.
I used to buy NY Strips and rib eyes, and I'd burn the hell out of them. Now I buy a huge sirloin, go indirect at about 375 for about 20-30 min, and when the internal temp is around 120, I pull the PS, and just sear the outside. Honestly, I'd be fine without the sear, but it adds nice color. Since switching to indirect full time, I'm batting 1.000. I won't go back.