I personally prefer medium-rare, but if you want a grey (“well” done) steak that is moist, sous-vide is the way to do it. Reverse sear is great for medium, maybe even medium-well, but you have to introduce a moisture barrier (like the sous-vide bag) to keep the moisture in the steak as you cross higher temperatures. The physics of a oven, grill, griddle, or microwave just don’t get you moisture and heat at the same time.

The physics might work for pressure cooking.

I doubt a pastry shell (“Wellington”) would be enough of a moisture barrier, but not sure.