Yeah I guess I can’t judge if I didn’t follow the instructions properly! Will need to get a new thermometer.
But also I think you’re right, I only did two steaks. If I was doing 4 or 6, it’s probably easier to get them all done to the same standard.
I was using some nice quality steaks (yay for free homekill), is there any benefit in having them sit in the oven at low temperature for poorer cuts in terms of making them more tender? (assuming they are still 1 inch+)
Normally I would go for a stew or fried up steak strips for the poorer cuts but there’s only so much stew we can eat 😆