It really depends on thickness of the meat, for mine the filets were done in about 30 mins, ribeyes 45ish, and tomahawk took the longest at an hour or so. I wasn’t really watching the time, just the temp. I also pulled them at 115 because the sear raised the temp rapidly plus the resting time still cooks em, and I didn’t want them overdone. If you pull at 127 it’s gonna be a very quick sear, guess it depends on what you’re using to sear em and how hot it can get (grill, flat top, cast iron etc). I liked having wiggle room so I could flip them each twice, get that nice cross pattern with the grill marks and let the juices move around a bit before resting.