When I "sear" at at the end like that, I like to pull it sooner, say 110. That way you have more error area when you put in in 500.
It won't take that high, usually anything above 375 or so will give a nice crust on the outside. Just watch you finishing temp as it will continue to climb after you pull it and when you pull from a HOT oven the overshoot usually is closer to 10 degrees, sometimes more.