Reverse sear steaks

The indirect part is only to bring your steak to near final temp - the higher the dome temp, the faster (and less forgiving) your internal pull temp will reach.

Reverse sear gives you a steak that is the same 'done-ness' all the way through, the higher the temp before searing, the more of a gradient you'll have top to bottom as the exterior cooks before the center.

If you're "reverse searing" at 350º or higher, you might as well just do it raised direct and get the same results without the mid-cook interruption.

I feel like the longer, slower, lower temp indirect portion of the process really helps the final product for tenderness and a consistent color, top to bottom, with a nice sear on the exterior. 250º does that for me, but yes, it takes forever.

I would use the lowest temp you can set for the indirect cook.  I actually use a different cooker which can smoke at 150 degrees, then sear on the ceramic cooker.  Takes awhile, but ever so worth it!

I cook indirect at 250 first before I pull them and go nuclear.