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Used to eyeball every steak on the grill, now I temp everything after a $40 ribeye went gray in front of a date
Back at the bar I'd just poke it with my finger like my old man taught me, but last month I pulled two ribeyes off at what felt right and they were both medium well, so now I keep a $12 instant read in my apron and check at 130, and honestly I feel like a sellout but the steaks are better, anyone else make that switch or am I just getting soft?
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elizabeth4388d ago
What temp were you pulling them at before you got the instant read, and how long were you letting them rest? I ask because I did the same thing for years, poking and guessing, and the real problem for me was that carryover cooking. I was pulling at what felt like rare and by the time we sat down it was medium. Now I pull at 125 and let them sit under foil for ten minutes and they come out perfect every time.
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