Just watch the temp. If you are searing really quickly that sounds about right. I just did one on my pellet grill at 225 for about an hour, it was around 126 after an hour, then I threw it straight over hot charcoal on a Weber kettle. I did a slightly longer sear about 2 min a side to get a nice char/crust. Mine was perfect med rare in center and more medium towards the edges, my best one yet. Kosher salt, coarse pepper, and Lawry’s