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Looks great! I just go on low heat to temp rather than relying on time.
I used to have a fake green egg, too, and would reverse sear by cooking at low temp using a cast iron pizza stone on the lower level as a diffuser plate. Pull the steak when it's to temp, open all the vents and pull the top grate. The cast iron plate will get super hot and sear that sucker in no time.
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