Interesting.

I think I would favor reverse sear for non-bone in steaks. I do that when I have the time and the forethought of dinner. Sous vide may be better for me for bone in steaks - the region near the bone seems to be undercooked relative to the steak and sous vide may mitigate that.

That being said, for fast porterhouse (prep to eating in less than 30 min), cutting the filet off the bone first may be the way to go for me.