Yeah, that’s what I was thinking too. Same basic procedure just switched around a little bit, and the reverse sear is more controllable anyway.
For just straight-up grilling not involving an oven or sous-vide circulator, the best plan in my experience is to use thick steaks (> 1" thick), a leave-in probe thermometer, and a grill that you can set up with two zones.
Basically, you do something similar to a reverse sear at that point- cook it to about 10-15 degrees below your intended temp, then switch it to the hot side/burner (high as you can go), and sear it from there. The reason you’d cook low then sear, is that you’ll remove most surface moisture during the cooking time, and get a better sear as a result.