Only time I reverse sear is when the steak or whatever is thick. Like over 1 1/2 inches or bigger. That way the outside doesn't get overdone while the inside is cooking. Proteins like tri tips, full bone steaks benefit from it. Also, when you cut into the steak you'll get a more even doneness throughout the meat.
The T bones you showed looked like an inch or so thick so they wouldn't have benefited from it. Direct high heat was the right way to go with that.
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