I'd highly recomend you give reverse sear a go. It definitely works best with thick steaks but a nice low oven temp 120C (250F) and pull when the steak is 40C (120F), then into a ripping hot pan with oil in it gives a fantastic sear.
I'm not suggesting it's better than your method or anything but well worth trying imo!
You just set the oven super low and cook it until it’s a certain amount under (I forget, maybe 30F under). It’s honestly probably easier to overcook by your method. You get an even better crust because all the surface moisture has evaporated in the oven before it hits the pan.
I'm not suggesting it's better than your method or anything but well worth trying imo!