I don't like using the oven, because I can't see what's going on in there. Differences of a couple of degrees make a pretty big difference.
Finishing a steak (or any protein) in the oven is a restaurant technique developed for pragmatism. It frees up your precious burners so you can get on with something else. When you cook several dozen identically cut steaks a day, you can dial in your technique for your oven. It becomes a simple matter of timing.
If you're cooking at home, you probably do this once in a while, you get steaks of varying cuts and thicknesses, and you probably have enough burners on your stove to get through the meal. So the challenges are much greater and the justifications aren't so compelling.
I'd advocate for doing it in a pan start-to-finish, if your priority is a thick crust, or sous-vide with a pre- and post-sear if your priority is perfectly cooked meat with minimal gradient.
