I'm now a reverse sear guy. I think letting the fat get warmed up then searing the sh!t out of it is the way to go. I've converted a few "I cook an amazing steak" guys to reverse sear as well. I agree that it probably doesn't matter as much for thinner steaks, but anything over 1" is best reseverse seared. I started using my baskets together off to one side, or my vortex, but I have started using my Slow-n-Sear instead. It give more searing space than the vortex does. Not necessarily more space than baskets, but I think the slow-n-sear puts the hot coals closer to the cooking grate and therefore sears a lot better.