OK, so we've "broken in" the Egg with some lower-temp cooks, and the last two weekends we've done filets. We followed the cookbook instructions, had the beef at room temp, seared the beef then flipped to new sections of the grill.
Our new Thermapen has been a champ, and we've cooked the steaks to 145* as directed in the book. But DH finds the results to be more like "medium" cooks, rather than "medium rare."
I don't want him getting food poisoning, if 145* is required for safety's sake.
Would this be a good time to use the Sous Vide technique?