re: you dont need a gimmick to cook a steak

I don't know how ya screw up reverse sear.

If you put two identical steaks side by side, one reverse seared and the other seared and finished off in the oven, most people would prefer the RS.

The other issue is that there is a certain steak that really lends itself to a reverse sear. A thick cut is perfect for the technique. A thin cut is still very well served by a quick, high-heat sear.

Reverse sear is most appropriate when you will end up with banding on your cut if you use your usual technique and equipment.