Hey Rat, I meant the internal of the meat....how much did it rise when you pulled it off.....I've heard 5 to 15 degrees, and that makes a difference to a medium rare/rare man like me. Course I always forget to measure the temp increase while the meat rests...Just wondering if you did.
yeah I'm the same way....did some beef last week (sirloin tip roast I think) and although the temps when I pulled it said med rare, there was a lot of "medium" meat in there....not too bad, but a little more well done than I was hoping. I think with thicker roasts, the meat holds temps longer and increases the final high temps. But I'm no expert.