Yeah that was before I got a response on the wood question, got the chips purchased and was winging it. I move quick.
This is interdasting. I will try it.
Yesterday's steak (at 125ish final temp) was bloody as hell. I triple-checked the internal temps because it seemed super-rare. Would have guessed it was 115 if I didn't have a thermometer. In retrospect I think I didn't let it rest long enough to redistribute the blood. I let it rest for at least 3 minutes, maybe closer to 5. I guess for rarer it should rest for longer.
Worst thing in the world at this point is well done / dry steak meat. Can't stand it when I overdo it, just feels like a colossal waste of effort. However, also a germ-o-phobe and super rare/bloody also freaks me out a bit even though that's the way I want the steak to be. I have just a few degrees (120-125) where it's both safe and still rare enough, and landing on the target is important.
