You shouldn't sear with the probe in you can ruin the sensor. You actually don't even need to with reverse sear. It's already at your temp, just sear to finish
he first cooked it to rare in oven (target 125F). but he didnt sear it yet. so then he seared and basted it to like 135F or whatever. and then let it rest to his desired temperature (medium, 140F). resting slowly brings up the internal temp another like 5ish degrees. and then he cut it
@@izzetkstr Used mine for the first time on an average sized ribeye on the grill. No reverse sear, just moved them to a cooler side after initial sear. I had it set for 130, it told me to pull at 125. I didn’t trust it- let it go on the grill to 130 and it ended up 139-140. Still acceptable but I should have listened to the Meater!
