last night I did a 1 1/2" thick filet mignon on my medium egg using the Trex method. Got the temps to 700, did both sides for two minutes (steak was at room temp when put on the egg)....removed steak...waited twenty minutes at which time the egg was down to 400..put steak back on egg for four minutes on each side. When I got ready to eat it (was trying to get a medium rare steak) it was blood red in the center. What did I do wrong and how do I correct this next time?? THanks!