I'm struggling to get temps right on the grill. Perhaps because it gets hot, though I've gotten better at controlling the interior temperature.
Steaks last night were cooked at 500 and watched/turned carefully. The fat rendered beautifully and I had a great char. The interior temp, however, was awful. The probe showed 125, as did the Thermapen, so I took them off expecting ~135 with carryover cooking. After resting, they were absolutely well done.
Should I be taking them off at a lower temperature? Cook longer at a lower temperature? Or am I missing something else?
Thanks!
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