Who here has used a sous vide machine

seagull said

Reverse sear on steaks will give you a crispier outside when you apply some oil to the steak (flash searing) and you do not have to leave it to rest after cooking because it gets rested when taken out of the oven. You do have to monitor the internal temp to your liking while reverse searing, whereas sous vide does it through the immersion method.

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There's no real reason to do a reverse sear if you are using an oven with a pan or grill to sear. The reverse sear method became popular, because it's generally much easier to raise the temperature of the grill than to lower it - so it makes sense to put the high temp (sear) portion of the cook at the end.

Since you don't have that issue with an oven, it makes more sense to sear and then roast because when you are cooking at a lower temp for the second phase, it's much easier to nail your target temp.