The biggest problem by far with my first attempt at reverse searing steaks, was that the smoke alarm kept going off. That was with the doors open, and the fan running, and all that junk.
Still, what it produced was one of the better meals that I ever cooked. My dad said that he can't remember having a better steak. The steak that I cooked for myself was pretty damn good.
It was also pretty low effort overall.
My mom likes her steaks to have the texture of a hockey puck; so, her's went in the oven a half hour early. The other steaks basically just sat in a 225 degree oven for forty minutes before being thrown on a piping hot cast iron skillet with some butter, garlic, and thyme.
Basically, I think that this is a method that I'm gonna keep using, with the adjustment of doing the sear with a wood fire outside.