Tried a reverse sear

Still learning the ropes of making steak and tried doing a reverse sear recently. I aimed for rare/medium rare and I'm pretty happy with the results! I think my knife might've been a bit dull and that it smashed the softest parts of the meat while cutting.

I dry brined for an hour in the fridge and then put it in the oven at 100 degrees celsius (212 f) until it was 43 degrees celsius inner temp (about 110 f). Then took it out and seared it in a caat iron pan. I had preheated the pan at max temp for 15 minutes and added a lot of avocado oil before searing the meat in. Flipped it every 30 sec until I got a crust that I was pretty happy with (probably a total of 2 min ish). Then let it rest under tented foil for 10 min with a bit of garlic butter on top before cutting it up.

Im always looking to improve so I'm open for any constructive suggestions you might have in improving on all pf this! I'm just genuinely enjoying learning and making steak