If you read Kenji's reverse-sear guide, I think you'll see that I'm right in the middle of his suggested temperature range. I've also triangle-tested steaks against circulator cooks; I'm confident I'm getting even cooks. :)

I just double checked, and not only is my temp right, but my timings are just about his timings too. I'm getting his mid-rare result 5 minutes faster than he does, but again, I'm cooking in a convection toaster oven, and I'm guessing he tested in a "real" oven.