I started following several recipes backwards and quit searing with pellet grills.
Now I smoke a 1" 1/4" steak for 30 minutes to 2 hours at 130 -170 degrees and turn up to high for 20-25 minutes this time of year. takes 10 minutes to get to 400 degrees and the next 15 to get the fat to render. I pull them off and let sit for 15. I like them better than the old way of searing. I do the same with venison, beef, and many other forms of red meat. thicker equals longer, and if the meat is at room temp to start it turns out the best.