Unless I’m missing some alternatives, the techniques involve either extra hours of bath time so you can start with the highest temperature steaks and then lower it, holding them while you add the next batch... or they involve extra time on the sear which develops the bullseye instead of an even cook edge-to-edge. I’m willing to do neither, when with the reverse sear technique I can just add 10 minutes for each temp level and time putting the steaks into the oven accordingly.