I know this may sound stupid but I need help using a thermometer on grills/pans. My problem is, lets say I am frying a steak and want to hit 63c. What happens is the steak is almost overdone from the outside and first few centimeters of the the inside and the core never hits that temperature. And obviously I am afraid to turn the gas down since I do not want it to end up boiling(trying to maintain the perfect sear)
I don't have this issue with roasts since I am doing slow cooking. The issue is when I cook rib-eye ,beef fillet, chicken breast. One more thing, the food must never leave the pan. so for example a steak must start and finish in the pan and not finished in the oven.
Can you spot failures in my method what am I doing wrong?