I bought a loin today and had it cut.
I seasoned one of the steaks with salt and pepper and let it sit.
I put it on the grill (indirect) for a while. Then let the flames lick it while searing it. Reverse sear? You tell me. It was started slow then finished fast.
By the time the other stuff was done, I never did get around to "resting" it, but I never thought that mattered much anyway.
Oops, don't forget the sauce, a roux turned into a white sauce with a little asparagus added and a lot of gorganzola!