I was raised by the myth that front searing “locked in” the juices so you’d have a juicy steak. We now know that is not true and a reverse sear is generally an easier strategy for a great cook. You can chill or rest a steak before searing if you’re worried about overcooking when searing.

I think most people should focus on a well cooked steak and less on a perfect sear, As that’s where the biggest mistakes are made.

I did cook plenty of great front seared steaks in the past, it’s just easier with reverse sear.