Pretty sure I have never cooked a steak indoors. But similar to you all I am currently using the "reverse" sear on steaks, place them off heat basically smoking them, 250-300 until they look right, then place over the hot flame to finish, just a bit on each side. But on tritip I do the opposite, it is placed fat side down on hot flame 10 min or so, then off heat for about 30. I am wanting to try the sous vide, wife is reluctant. I think she is afraid it will bring what is now slow smoked into her kingdom the kitchen, and I am very messy, usually she gets frustrated with my cleanup and pushes me aside....My youngest son field dressing deer would say "dad could you show me just one more time?" until I wised up, do not know where children learn those things.