Steak troubleshooting

The user purchased a MEATER plus thermometer and has been consistently achieving edge-to-edge pink, juicy steaks by searing and then cooking on low heat until 122°F. Recently, however, a steak cooked using the same method came out medium to medium-well after resting. To investigate, the user pulled another steak at 117°F, and it climbed to 139°F within three minutes during its rest. The steaks are typically thick, weighing 450-550g raw. This sudden change in carryover cooking has led to confusion, as the user now anticipates needing to pull steaks at significantly lower temperatures. The user also questions if the thickness of the meat or the presence of a bone affects carryover cooking. They specifically wonder if bone-in steaks like ribeyes, with the bone positioned differently, experience more carryover than steaks with the bone closer to the meat. This unexpected behavior is causing concern about the accuracy of their cooking method.