Probe thermo (same I have):
This will save your butt, and take the guesswork out. On steaks, since they are sorta thin, I stick in in from the side dead center.
Do this and you can't go wrong in terms of target doneness (115—R, 121—MR, 131—M, >131—ruined
). Take 'em off when they hit target, rest for 5-10 minutes.
My fave cut is rib-eye, and
thick. When you have think steaks, you need to finish them slow if you sear first ("searing in juices" is BS, you can sear last, too—which is another way to cook, slowly raise center to target, then a quick, hot sear). I have seared on blazing hot cast iron for ~2 minutes on the first side, then flip, 1 minute on heat, then chuck in oven til probe goes off.
The slow method is to set the burner (or grill) to ~340° (I have an infrared thermo (laser) I got at Lowes), then cook all sides (thick steak so you cook the SIDES, too) at lower temp. Same deal, visually cook outside for "sear" and use the probe to decide when it is done.
People who can cook steaks without "aids" and can hit proper doneness I give props too. I have to cheat and use the probe most of the time
(we're all geeks here, being a techno geek is a perfect excuse
)