Reverse sear is the best way to get an evenly cooked steak, short of sous vide, who's got time for that?
Here's how I do it. Either in the oven or in my pellet grill with a temp probe. I cook the steak @ 225 degrees to an internal temp of 125 and immediately pull it to rest while I heat up an iron skillet to 450-500 degrees. At this point there will be no char on the outside of the meat and it will be just barely browned a little bit. Throw in a gob of butter and the steak right on top of it. 10-20 seconds on each side, rest and carve. You can also do the sear over flame but the results will not be as even.

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