Question on the sear-to-oven method of cooking meat

So, as some of you know by my recent posts, I really love doing it this way... but I'm not sure I fully understand when (or why) you would finish the meat in a hot oven (say, 400-500 deg.) vs a cooler one (say, 325-400). Are there any rules or guidelines on this "finishing meat in the oven"?

Thanks.

so for thicker cuts, unless you want well done, use a more gentle temp, right? ok.got it.

Last night a did two sirloins, almost 2" thick. I gave them a really nice sear in my cast iron pan, then finished them off at 450 to give me med-rare and med for the wife. sound ok? or should the heat have been hotter or cooler?

another time i was watching alton brown and he did a beef tenderloin. seared it, then let it cool, the finished it (I think) really low, like 300 or soemthing. he said that was because he wanted a very large portion (cross section) to be med rare, and if they used a higher oven temp, the cross section of med rare would have been much smaller as the heat cooked the outer layers....

sound right? thanks!

That' makes perfect snse, Blue. I kinda figured that in the back of my mind, but it's good to hear someone confirm. So I guess in general, lower and slower is usually better or preferable? (in most cases, when you have time)