Basically, I suck at cooking steak. I like med rare but not sure how to cook it right. Let's take my latest failure, 4 6oz top sirloin on center cuts. I let them get to room temp, and heated my clean cast iron on my. Electric stove to between the middle and high heat. I put them on and maybe 3 to 4 min flipped it. A few min later I put my digital thermometer inside and this is where things go bad, here is my situations. I'll read the temp at like... 101 for example before flipping then after flipping, with prob in dead center. It will be like 110. So I wait like 30 sec to a minute and then a combination of things happen
1) I flip and then temp is like 180 when on other side poking middle showed way lower
2) temp jumps up way to fast in like 1 min it will go from 110nto like 150
3,) one part of steak in center will be like 110 and another part 150
4) after the flip it suddenly cooks 50 times faster and over cooks
I don't know, I just can't seem to get consistent temp measuring without it cooking too fast or burned on outside and rare in inside.
It just seems no matter what I do, I can't get it to cook med rare. I over cook it when I constantly take temps and etc.
When I take temp I go at angle or through the side
Please help! Thanks in advance.
Update : I tried multiple thermometers and type of pans. My latest has been cast iron that has been heated with oil to smoke. Before cooking