after doing this for, fuck, looks like 5-6 years, the times i do it, and i'd recommend you to, cook them more rare than you are used to or like them. i typically aim for around 130-135* depending on thickness and i dont pay much attention to time other than typically at least an hour and a half at minimum.
if it isnt done enough just sear harder/longer and itll finish it more to what you're accustomed to and like. this gives you a safety net... in case you sear too long/hard you don't go past where you like it
This was my thought going into this. I planned on going 135* for about 2 hours then hit that hot ass pan to get a sexy crust. The time is more what I am concerned about since this is fresh to me. Can you cook it too long? I know you can cook it too little.