Hahaha! That’s when you know you’ve got the searing going right! But the reverse sear method is easiest with a thick steak. Anything under an inch is tricky, 1.5-2 inches would be better.
I’m sure the grill marks will come out great. The concern would be the color on the parts that don’t make contact. They’ll remain the pale brown from the low heat.
Although another way would be to add a third step if inclined. For years, our Xmas rib roast, I’ve used the Keller torch then low roast method. I take a torch and give the outside a start. Not looking for a dark sear, the meat is more grayish before I place in the low oven. By time it comes out, beautiful dark outside, red inside all the way to surface with no grey band.
Theoretically @LAgirl could do something similar here. Torch outside lightly. Low slow oven, then finish on top of grill pan. Color, grill marks and even temp inside. All without having to resort to an outside grill. Completely understand the challenges of dense LA housing and lack of easy access to an outside grill.