Basically, you cook it low and slow until it comes to temp, then let it rest (account for overcooking,) then sear it off after its come back down enough to not go back above the target doneness.

It’s like a poor man’s souls vide, and works great.

The advantage over traditional sear and pan fry/grilling is that it’s more controlled and less likely to go over, letting get the perfect crust and perfect sear. The disadvantage is that it takes more time. It can also be fully cooked ahead of time and the steaks seared off quickly if you’re doing a party.

Compared to sous vide it’s generally faster, doesn’t need to be bagged and generally can be done with what you already have in the kitchen, an it helps dry out the crust to set up a perfect sear. Sous vide has the most control, mind.