More thoughts:
The lowest your thermo can read is the lowest temp of the meat. That's normally the dead center of the thickest part of the meat. Unless one side of your steak was thicker than the other, the lowest temp should be close anywhere in the steak as long as the probe is dead center.The opposite is normally the problem when inexperienced people first start using a leave in thermo. They get it closer to one side than the other, so they get a false high reading and can pull the meat too soon. I have suggested to members here several times to adjust their thermo's location after the temp has started to rise to get the lowest temp they can find.
If your fire was significantly cooler in one spot than the rest of the fire it might be possible that some parts were cooking faster than other parts. That's why checking the temp in multiple spots is wise. And check early in case you have a hot or cold spot so you can adjust the position to even out the cooking. I still consider this a low probability - you should notice if the coals are not evenly distributed or if the coals look hotter or colder in one spot.
That leaves a too long sear as the most likely culprit, OR did you check the accuracy of your leave in probe? And I check the temp every time I flip the meat during the sear.
The lowest your thermo can read is the lowest temp of the meat. That's normally the dead center of the thickest part of the meat. Unless one side of your steak was thicker than the other, the lowest temp should be close anywhere in the steak as long as the probe is dead center.The opposite is normally the problem when inexperienced people first start using a leave in thermo. They get it closer to one side than the other, so they get a false high reading and can pull the meat too soon. I have suggested to members here several times to adjust their thermo's location after the temp has started to rise to get the lowest temp they can find.
If your fire was significantly cooler in one spot than the rest of the fire it might be possible that some parts were cooking faster than other parts. That's why checking the temp in multiple spots is wise. And check early in case you have a hot or cold spot so you can adjust the position to even out the cooking. I still consider this a low probability - you should notice if the coals are not evenly distributed or if the coals look hotter or colder in one spot.
That leaves a too long sear as the most likely culprit, OR did you check the accuracy of your leave in probe? And I check the temp every time I flip the meat during the sear.
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