I have two "good cook" brand mechanical instant read meat thermometers. I use my small oven broiler to cook steak to medium rare. However, after cooking for a while, taking the meat out and measuring it with both thermometers, the temperature never reaches above 120. In the end, the meat is quite dry and obviously ruined.
I did a test with a boiling cup of water. If I only dip the probe tip into the water, the thermometer doesn't read 100 C but rather something much lower (consistent reading on both thermometers). If I immerse the entire probe in the boiling water, it would read close to 100C.
I suspect that these probes actually average the temperature over the entire length of the probe. But this would mean that I cannot really rely on these thermometers to diagnose welldone-ness. Had anyone else ran into this issue?
I suppose I could re-calibrate the temperature reading at which my steak is considered rare, most likely a reading of around 100 F on these thermos.