Bill, you overcooked a 2" and 3" steak to well?? YIKES!!
I did inch and a quarter T-Bones the other night with no therms but did check quite a bit with the poke method. Reverse sear worked like a champ and that was my first time trying it...all be it a little modified to a degree.
And like Larry said...get a good and accurate thermometer to avoid the over-cook...and also learn how a steak feels as it goes up in tempreature...that way if you are ever stuck in a situation that you have no thermometer, you won't screw up the temps cuz you will know how they "feel" when they are med rare, med well and so on!