For Store Cut 3/4 to 1", I Griddle Sear turning every 60 seconds to 10°F below desired IT.
For Reverse Sear Steaks, I order 1 1/4"- 1 1/2" cut Steaks. I pull at 100°F and MOST IMPORTANT...Let the meat REST a min of 15 to 20 minutes before Searing. During the rest, Carryover takes the IT up 5 to 10°. Next you Sear, turning every 60 seconds, until desired color and IT, say 115-120°F. Rest Again and the It will cruise up another10°F or so, depending on sear time and grill temp. That should give the desired 130 ish IT.
For Roasts, I rest 30 minutes minimum, before Searing...JJ