Reverse Sear Temperature Question

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I did a reverse sear on my 22" Performer today with tenderloin and Memphis Dust rub.  It came out really good.

I brought the steaks to within 15 degrees of the done temp for med rare, med and well done (I know, I know).  Some steaks were resting while other steaks were getting closer to their done temps and while the coals were heating for the sear at the end.

I realized by the time I was ready to sear the steaks, the steaks had cooled from their near done temps so searing them for a few minutes would not show them as being at the desired temp.

In that situation, do I just assume a two minute sear on each side brings me to the right temperature or does the reverse sear method really call for searing the steaks right away (no resting).