Ta for the tips, but...
Isn't the hot oven a little unnecessary if you've already seared it? Also, did you know that the hot oven doesn't sear, it just colours the outside and in so doing, imparts lots of flavour?
The general advice that I've seen is to do it for about 20 minutes per pound of meat. Does your method cook the middle at all or do you get a different type of meat depending on how far through the cut you are?