I overcooked our steaks…please help me avoid this in the future
Purchased 4 Prime NY steaks from Costco (1.5-2” thick). Salted Saturday night. Seasoned and put into the Grilla smoker set for 250 with target of 110 for medium rares and 125 for mediums. Took a little under an hour to reach those temps. The Combustion probes showed ambient closer to 200.
Pulled at those temps and then seared on a Napoleon grill IR sear station at 30 seconds x 5 (top, bottom, flip top, flip bottom, non-fat side) then rested for 10 minutes.
The 110 pull came out very much medium. The 125 made it to medium well. The steaks were very juicy but I was very disappointed.
I had Googled temps and medium rare kept being listed as 130-135. I have a hard time believing there was that much carryover heat to pull 25 degrees more after pulling and during searing.
Appreciate any advice on how to avoid this in the future.