I've been egging a flank steak @ 550 - 600 degrees. I cook it for 2 /12 minutes then flip and cook for an additional 2 1/2 minutes. Then flip and shut the dw and vent down for another 2. When pulling it off the grill the internal meat temp is usualy 125 or so, but after resting for ten minutes in foil I end up with a medium well steak, when I want medium. Is there any rule of thumb on what temp to pull the steak so it doesn't overcook while resting in the foil?