Bad idea. An hour later, when it started out of the stall and got to 160° I pulled it and dropped it to a close grill to do a reverse sear. 3 minutes on a side got me what I wanted and I pulled it and took it tot he table. It was beautiful. It was tasty. It was dry.
I now think that for the next time I will pull the steak when it starts to stall and do a reverse sear then and just eat it.
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