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Air temperature isn't really relevant. If you want to get sort-of scientific, buy a grill thermometer and put it on the grille, where the steak will be placed. It will read a lot hotter than the air temperature. If you like medium rare, or rarer steaks, look up Alton Brown's suggestions for using a grill or pan, and an oven, to get good results. Basically, you sear it on both sides on a really hot surface, then rest it half an hour. Then, you put it in an oven at a low heat setting, until you get it where you want it. You could also use indirect heat from a grill or smoker, in place of the oven.
JR
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