In a post about porterhouse steak, Wise One said that "...the traditional 3/3/4 at 750 should create a fine medium rare porterhouse. That is 3 minutes on each side at 750 and then close all the vents and let it dwell for about 4 minutes." I'll take his word for it. HOWEVER, that would 750 degrees as measured by the dome thermometer, right? But is that really the temp at grill height? If you have three or four large steaks on the grill, would temps below the meat tend to be somewhat higher than at thermometer level? In general, leaving a steak (even a thick one) over 750 fire for three minutes per side seems a tad much. Or am I worry too much here?