Steak overcooked at 80F
I'm trying to cook a rare steak with the predictive thermometer. The steak is thawed in the fridge and left out for 30 minutes. I pull the steak from the infrared grill when the core temperature reads 80F after searing for 2 minutes and cooking at lower heat for 10-15 minutes. While it's resting the surface temperature rises to 130F and the core temperature rises to 115F (35F increase in core temperature from carry over cooking seems abnormal). The center of the steak is light pink and overcooked.
The "predictive" aspect of the thermometer seems pointless because it does not tell me when to pull the steak if I set the target to 115F.
I question what reading I should pay attention to as with a cheap thermometer I only pull the steak at 120F and it's not overcooked. Thats 40F higher than pulling the steak at 80F, and I try to probe the center of the steak with the cheap thermometer.
Why does the surface temperature rise when resting? I assume the surface would cool and the core would heat.
EDIT: I have 4 predictive thermometers and they all measure the same. I suspect that the steak temperature guides on the Internet are BS because no one has ever measured the true core temperature of a steak before the predictive thermometer existed. The cheap thermometers are probably measuring incorrectly with their single sensor.