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[reubenray]

I did my steaks today and as always some of the steak was overdone and some was just right.  These steaks were huge.  They still tasted great.  I aimed for 130 to 135.   I still prefer ribeye's over any other cuts of steak.

[Bentley]

I am assuming you cooked this strictly by feel?  Next question is based on that assumption. Do you ever consider using a temperature gauge?

[reubenray]

I am assuming you cooked this strictly by feel?  Next question is based on that assumption. Do you ever consider using a temperature gauge?

I used my instant read temperature gauge.

[Bar-B-Lew]

I am assuming you cooked this strictly by feel?  Next question is based on that assumption. Do you ever consider using a temperature gauge?

I used my instant read temperature gauge.

I prefer the porterhouse that you cooked. I like the NY strip side and my wife likes the fillet side.  If she doesn't eat, I like both sides.

[Bentley]

Why would some be overdone then?

[reubenray]

I think what I am doing is checking the temperature in to many locations especially for a big steak.  Some locations are not done enough where other locations are overdone.  I need to figure out the best location for checking the temperature.  By the time I get the underdone location done the other locations are overdone.  I am using a ThermoPop instant read thermometer.

[Bentley]

So are the steaks uniform in thickness?  Is the grill surface temperature not uniform?

[MMike]

I hope the OP won't mind.
I mentioned my modified GMG Daniel Boone with direct heat.
Here it is today.
https://www.youtube.com/watch?v=8oUQlseFsgg


As for the discussion RE doneness consistency...I shuffle placement of meat pieces when I flip them...Perhaps that helps?

[reubenray]

So are the steaks uniform in thickness?  Is the grill surface temperature not uniform?

I believe my grill grates are keeping the temperature uniform.  The strip side of both of the Porterhouse steaks were better than the T-bone side.  They were not overdone.  So maybe it had to do with the fat content of each section.  We both ate the strip side of the steaks today.