The internal temperature sensor in the MEATER probe is located roughly one third of the way up the probe (starting from the pointy end). It is important that this section of the probe is in the center of the thickest part of the meat you plan to cook.
If searing is causing MEATER to give inaccurate estimates, sear your meat, briefly let it cool, and then insert the probe.
MEATER’s resting algorithm assumes your meat will be left at room temperature once removed from heat. Try resting your dish on a cool cutting board or wire rack, without tenting it with foil.