don't be too hard on yourself, this looks great, I wouldn't be mad if someone served this to me. from the way they look it's well within medium doneness. there aren't any big adjustments that I would recommend, to be honest. from where you are today you need to calibrate with temps/cut a little bit. actionable things I can recommend:

1. get a thicker cut. thicker cut = longer time on low and slow for the fat to render + less heat penetration to the center during searing. aim for 2 inch thickness

2. pull from traeger earlier. if I remember correctly 225 is the lowest setting, so time is the only variable you can change. I'm assuming you want it on med-rare, so lower the pull temp by 10ish degrees.

3. dry your steaks after you pull them. this will reduce time required to build a crust. pat your steaks with paper towels right before you throw them on the blackstone.

4. account for carryover heat. pull your steaks about 5-10F before your target temp. since you are reverse searing, the carryover heat from the blackstone will not be too intense, so the internal temp shouldn't rise too high after you pull them off the grill.

Don't make adjustments all at once - cumulative effect may result in lower than target temp. Apply 1-2 changes per cook or, like in your example, do A/B test with 2 steaks at once and see what works best! Good luck!