The loin side always seems to come out more rare when I grill a T bone or porterhouse. I don't think I would have tried RS with a 1" steak anyway, but that's me. I don't remember the original thread exactly..... I know it said something about turning the steak into a more tender cut, or more tender at finish time because the temp was easier to control? You could probably search the thread down. It kind of sprouted into dry brining before all was said and done (lol).
I did it on a 2" thick ribeye a short time back and it came out great, but I used the grill the whole way. Probably close to the temps UB gave, because I used his experience with doing a RS before I attempted mine. It was extremely tender and done just the way I like it, pink all the way through (there's a pic under the grilling (?) forum).
All that said, I don't think I've ever cooked a steak with a bone in it in a pan and had it look the way I wanted it to. The bone doesn't let the meat contact the pan correctly, IMO.
Give us this day our daily bacon.