The thing about reverse sear is that it's easy to get right and you get a good rest in between pulling the steaks off the grill (or oven) while your grill or pan comes up to blazing hot temp. I used to try to combine my sear with a butter braise, but the butter braise is actually the last step for me.
My method (as if anyone asked):
1. Dry brine the steak for at least an hour with kosher salt. Season further with fine-ground, black pepper and garlic powder (maybe some Lawry's) and cook on grill offset from coals and wood until internal hits 119F (flip half way through). Rest while I get the grill roaring hot. On a Weber Kettle, this involves opening the vents all the way and cracking the lid. This will peg the lid thermometer. Coat the steak with oil (I use either Avocado oil, Grapeseed oil or beef tallow; the latter is preferred).
2. Sear for 1:15 per side (adjust up or down). This is probably based on a 1" thick steak. Not that it matters because I'm not trying to cook it more at this point, just adding maillard reaction on the surface. The internal temp dropped during the rest and it won't show much more than surface color/caramelization on the surface. after all is said and done I have the lid on, but cracked while the steak is on.
3. In a cast iron or carbon steel pan (or stainless at this point), on medium-low temp, melt butter. Add whole garlic and rosemary if it suits you. When the butter melts, add the steak to the pan and spoon the butter over both side.
4. Add coarse-ground, black pepper to the buttery steak and serve.
I've never salted before plating (see post above) and have never felt like it was under-salted, but I might try this because salt. I definitely hit it with pepper at the end because doing the coarse pepper before the cook just left me with less pepper and burnt pepper at that. You still get the crust-effect. You never were going to get a bark.
Anyway, . . .