What a timely thread. I actually just did an accidental experiment which, in my opinion, convinces that reverse sear is superior.
I had a whole picanha which I cut in 4 steaks about 1.5 inch thick each. It was too much for one dinner for my wife and I, so I cooked 2 steaks one night, and the remaining two the next night.
The first night I reverse seared the steaks on my green egg. In fact, it was the first time I ever reverse seared anything.
I cooked at 225 for 40 minutes or so up to 120ish. Took them off, wrapped it in foil, removed the deflector plate, opened all the vents, and waited about 15 minutes.
When I came back, the thing was roaring at 700 degrees. I seared the s#*&t out of them for a minute or two. See pics. I then sliced them. I will just say, it was a choice cut, and it was freaggin amazing.
Then, the next night I cooked the remaining two steaks. However, I was lazy and just forward seared them normally. The results were vastly inferior. Not only it was not as tender, you could just look at it and see it looked different.
I re-heated a left over piece from the night before, and it was still so much better. I gave my wife a slice to compare, and she too agreed. A day old reverse seared picanha steak kicked the freshly forwarded seared's a$$ by a mile.
I don't know why, but that was the result I saw. So, from now on, I'll reverse sear anything that's think enough