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Reverse Sear Question

I'm going to be cooking steaks tonight.  The method I'll be using is 300 indirect until desired internal temp is reached, then all vents open for searing heat one minute per side.  I've done a reverse sear a couple times, but would love some help with the following question.  How many degrees below the goal internal temperature should I shoot for by the end of the low-temp, indirect portion of the cook?  If, for example, I want to the steak to end up medium rare with an internal temp around 130, should I take it off the grill somewhere around 115 to allow for a slight raise in temperature when I put it back on to char the outer crust?  What do you all do?  
Southern California

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