Man I figured I'd get me a probe thermometer and I'd be in meat temperature heaven. Not so much. I've been using an Thermoworks DOT for probing meats in an oven and checking pan fried temps. The latter has been kind of a disaster. I find that even something sans bone and a lot of fat like a filet that I get HUGE temp variations both inter and intra steak. I think I use proper technique (keep it in middle and off the pan, fat, and bone) but I'll take it out of pan believing I hit temp only to move the thing a quarter inch and get a 25 degree difference. I will sometimes get a 70 degree temp difference within a 1.5 inch cut filet and in all cases I'm shooting for the middle. Am I the only one with this problem? Am I expecting too much?