I see most on here finishing their reverse seared filets on the cast iron. Could you finish on the grill to get grill marks rather than the "crust" described by many. Also, your recommendations on how long and what oven temp on a 2.5-3" (10-12 oz filet) med rare assuming a 2 min per side finish on the grill at around 600 deg. Been wanting to try this. Thanks for the help.