Like the above comment I also usually get cheap supermarket cuts which tend to be quite thin. The couple times I tried reverse searing a 1/2" supermarket steak

Like the above comment I also usually get cheap supermarket cuts which tend to be quite thin. The couple times I tried reverse searing a 1/2" supermarket steak, I ended up overcooking. But I might try it again with a lower oven temperature, or refrigerating before searing. Meanwhile, traditionally pansearing a thin steak works, I just flip and scoot it around until there's some crust, then let it rest. I think that's what they were talking about, simple method that works.