[billybek]

Getting temperatures correct is another battle. I must have had 10 meat thermometers of various types before getting a Thermapen from Thermoworks. Excellent quality and accuracy.
My parents liked their meat well done. I didn't know that meat could be any other colour than grey when I graduated from high school.
Cooking for them, I would take temperatures to medium and sear it at the end.
The purpose of the reverse sear is to get more consistency in colour/temperature through the roast or steak. Thin steaks I just cook them hot and fast. No need to worry about bringing temperature up across the thickness.