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That should make a fine steak cartman.
I've actually gone to the "reverse" sear method recently. I cook slow over medium heat (250-275) until they are getting close to target temp and then I sear them over as high a heat as I can get the Weber up to. I've been thinking of using a cast iron skillet for the final searing though myself.
I've seen no evidence that searing first or last changes the "juiciness" of the steak. I used to sear first always and I think they are turning out better this way, since the crust is thinner.
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TRA, the Royal Ape
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