Looks delicious. A couple points: 1) Please sharpen that knife You’re on the right path, but that isn’t quite reverse sear. Your indirect stage was too hot and too short. There should be no browning/caramelizing. With proper indirect/low-slow heating, no resting is needed after your sear. It’s already rested when the indirect stage is complete. But, you can’t argue with results and your results look delicious.

This is not the reverse method I have read extensively about. In a reverse, searing method, you preheat the meat in the oven at a low temperature (approximately 250°). Once you ate within 10° of your final desired internal temperature, you take it out of the oven and then sear over very high heat. The method illustrated here seems to be more of a traditional grilling technique.