I’m hoping you meant “rare to medium rare”.
You need closer to 500°F for a decent sear, especially at 30 seconds / side.
[quote=“davidSATX, post:34, topic:10514”] on side 1, side 2 and 4 edges for 30 seconds each
[/quote]
Who sears a steak on the edges?
Not even close. I’ve seared many a steak in a screaming hot cast iron skillet after a 130°F bath while keeping the interior medium-rare. For instance:
Does that look like medium to medium-well?