I have written before about my Thermapen that registers temperatures between 150 degrees and 160 degrees when the Tenderloin I am cooking was just past the Blue stage.
I am inserting the tip of the probe from the side and into the centre of the fattest part of the meat.
It registers 212 degrees in boiling water.
At this point, I am confused more than anything. it seems the thermometer is working properly but why would the reading for the beef be so off?