>>21470144
There are two parts to this. First, you're not going to be building your crust until 350f. This is an issue, because all of that time you're waiting for the temperature to come up, you're heating the steak without building crust. If you have a very thick steak, >2", this may not be an issue as you would likely need to use some lower indirect heat at the end of the cook to reach your target internal temperature. Secondly, heating the steak for a longer time like this is going to increase greybanding. Idiot.