Have a simple beginner question for you all. I’ve been reverse searing steaks (ribeyes, ny strip, usually about 1.5” thick) and they’ve come out really well. But one problem I’m having is that I keep aiming for medium rare and they keep coming out medium. Still tasty but I want to hit the right temp. I’m on the BGE, cook them indirect until instant read therm says 115 IT, then take out the deflector and get it to 600+ and cook them for 4 min, flipping every minute until the outside is nice and seared. But usually by then the IT is 130 and they come out medium after resting for a couple minutes while I get everything else ready to eat.
What temps do people usually take steaks off indirect? Most things I can find online say 115-125 — is it normal to pull at 110 instead?
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