In general I'm still exploring the steak parameter space (this is approximately the 6th I've ever made).

As I'm trying different cuts from different sources, I'm holding the target core temperature constant at medium rare to medium (not a rare fan, but also not a well done fan).

I managed to hit that much better on a smaller cut before, consistent throughout. Maybe I need to heat more slowly in the oven phase to fix the consistency.

Blue is core, oranje is surface. Red is ambient, but in the pan it underestimates and I used a laser thermometer there :-)