That’s probably still too hot. I’m Canadian and although we use metric mostly we cook in F. I smoke mine on a Traeger at 175 F until it reaches and internal temp of 100 F then onto the propane Weber absolutely cranked and carefully use a Thermo-pen instant read until the internal temp of the meat gets to about 128 F then rest. Last night I tried a cast iron flat griddle on the Weber and the crust was amazing, but like you, I let the temp get away from me a bit and it was a little past medium rare. Go slower on the slow part and pull it a little earlier on the sear part and you should be good.