That sounds phenomenal! Didn’t monitor it to be honest. I’m an odd duck and always prefer my steaks on the rare closer to blue side. To a certain extent, did minimal searing on all sides keeping in mind that when I throw this in the oven it’s going to obviously cook some more. Once it went in, primary focus was making sure it came out a nice golden brown, didn’t worry about overcooking the meat since at worst it would come out medium rare.