I overcooked a ribeye =(

[Fritzo]

Make a light fist. Feel the meat of your hand right below your thumb.

That's about the feel of a medium steak. Throw away your thermometer.

 

[Ns1]

Make a light fist. Feel the meat of your hand right below your thumb.

That's about the feel of a medium steak. Throw away your thermometer.

Or you can just use a thermometer and not take a fucking guess

 

[Linux23]

True. Now I need to buy a thermometer. I've had way too many close calls with overcooking my meat.

 

[lupi]

200, lol.

 

[SSSnail]

They say a picture is worth a thousand words, well, not sure about the word count, but...

 

[Scarpozzi]

I'm a huge fan of the Outlaw Ribeye from Longhorn medium-rare....$24 and usually perfect.

We go out to a local gourmet restaurant where they often serve filet and ribeyes on their menu for $35+ and I still prefer Longhorn. Most other steakhouse chains can't compete if you ask me, especially for the size and value...I've still not tried Morton's or Ruth's Chris...but will one day.

 

[NikolaeVarius]

Make a light fist. Feel the meat of your hand right below your thumb.

That's about the feel of a medium steak. Throw away your thermometer.

So basically, rely on an extremely subjective measure that depends on how a persons hand feels, how fat they are, how they measure pressure and then have to touch a hot steak with their bare hands.

Or just use a thermometer and know exactly when a steak is rare, medium rare, medium, medium well, well done in an objective and repeatable way.

 

[Ns1]

So basically, rely on an extremely subjective measure that depends on how a persons hand feels, how fat they are, how they measure pressure and then have to touch a hot steak with their bare hands.

Or just use a thermometer and know exactly when a steak is rare, medium rare, medium, medium well, well done in an objective and repeatable way.

Stop it with this logic and shit man it doesn't suit this forum.

 

[Sonikku]

So basically, rely on an extremely subjective measure that depends on how a persons hand feels, how fat they are, how they measure pressure and then have to touch a hot steak with their bare hands.

Or just use a thermometer and know exactly when a steak is rare, medium rare, medium, medium well, well done in an objective and repeatable way.

I tried the latter and it didn't work.

 

[Ns1]

I tried the latter and it didn't work.

I suggest seppuku

 

[Sonikku]

Seppuku for Sonikku? :'(

 

[skyking]

Thermometer for a ribeye? We're not talking brisket/pork butt here. Eyeball that shit.

word.
steaks are easy. figure a time out and flip. time and done.
Perfect those times with the knife and look method.

 

[mvbighead]

So basically, rely on an extremely subjective measure that depends on how a persons hand feels, how fat they are, how they measure pressure and then have to touch a hot steak with their bare hands.

Or just use a thermometer and know exactly when a steak is rare, medium rare, medium, medium well, well done in an objective and repeatable way.

It's a steak. It ain't rocket science. Figure out your grill, go with the appropriate heat setting and start with 5 minutes a side (or 6, or 7) until you figure out the right timing. If you are more amenable to a rare than a medium to medium-well steak but are looking for medium rare, start with 5 minutes. With enough practice, you'll know the time you need. And prior to that, you'll get a chance to try your steak a bit more rare than you are normally accustomed to.

Sure, you can use a thermometer... but you still have to know when to poke the meat. Or maybe some of you guys are checking every 30 seconds to make sure it is just right.

 

[Scarpozzi]

word.
steaks are easy. figure a time out and flip. time and done.
Perfect those times with the knife and look method.

That totally depends on steak thickness and grill temp + hot spot considerations (an issue with both gas and charcoal). A few chefs I used to know would go by the hand test:

Personally, I always forget what the steak should feel like for what and am too lazy to look it up. I usually cook it for a while, flip. I do like to let a steak rest for 5 minutes or so after grilling...and if I know I'm cooking steaks and have an option, I take them out of refrigeration prior to grilling so I know they cook quicker because I'm impatient. Some people prefer to pop them in the freezer to slow down the cooking process.

 

[NikolaeVarius]

It's a steak. It ain't rocket science. Figure out your grill, go with the appropriate heat setting and start with 5 minutes a side (or 6, or 7) until you figure out the right timing. If you are more amenable to a rare than a medium to medium-well steak but are looking for medium rare, start with 5 minutes. With enough practice, you'll know the time you need. And prior to that, you'll get a chance to try your steak a bit more rare than you are normally accustomed to.

Sure, you can use a thermometer... but you still have to know when to poke the meat. Or maybe some of you guys are checking every 30 seconds to make sure it is just right.

It's not rocket science. Doesn't mean we can't optimize it.

I find it hard to believe that on ATOT, people reject efficient and scientific methods of cooking, versus guessing.

I guess you also just turn your oven on without a temperature gauge and you know how hot it is just by feeling it?

 

[ponyo]

I used touch method for years until I bought Thermapen. My only regret is I didn't buy one sooner. I use it for all kinds of grilling/smoking and use it to double check the wireless temp prob temp when smoking meat. It pays for itself after cooking USDA Prime steaks couple of times. It takes out all the guesswork.

 

[SSSnail]

I use the "wife" method, came out perfectly *almost* every time.

 

[mvbighead]

It's not rocket science. Doesn't mean we can't optimize it.

I find it hard to believe that on ATOT, people reject efficient and scientific methods of cooking, versus guessing.

I guess you also just turn your oven on without a temperature gauge and you know how hot it is just by feeling it?

Cooking at certain temperatures and reaching a level of done-ness are two very different topics. One should know the approximate time it takes to reach rare/medium-rare on their grill. If you get a new grill, it may take a few runs to know about when to expect meat to be done.

I wouldn't say I reject a thermometer, but I've not needed one for steak as we're talking about 10-14 minutes of cooking time. I get steaks from Costco that are a consistent level of thickness, and I generally takes the same amount of time to reach my desired level of done-ness. Going out and sticking in a thermometer is an extra step I don't need as the steak is either ready to come off the grill or it isn't. If it isn't, it's simply too soft and needs more time. A thermometer won't change that fact for me.

 

[Fritzo]

Or you can just use a thermometer and not take a fucking guess

That's how chefs in steak houses do it dude

 

[randay]

i like how any method that doesnt use a thermometer equates to guessing. its alright though, some people just cant cook. thats why they invented thermometers!

 

[-slash-]

i like how any method that doesnt use a thermometer equates to guessing. its alright though, some people just cant cook. thats why they invented thermometers!

Pretty much. 5 and 5, done. If it's a really thick piece, 7 and 5.

 

[JEDI]

I cannot describe the pain that I feel in my heart. A premium ribeye steak, ruined. Overcooked to the point of having no pink at all. It was dry instead of juicy. The meat thermometer LIED! It said its internal temp was only 110 degrees!! I'm not very good at this. Curse my fate. :'(

only 1 way to redeem yourself from that crime:
commit Sonikku w/a rusty blade

 

[kn51]

I used touch method for years until I bought Thermapen. My only regret is I didn't buy one sooner. I use it for all kinds of grilling/smoking and use it to double check the wireless temp prob temp when smoking meat. It pays for itself after cooking USDA Prime steaks couple of times. It takes out all the guesswork.

Same, temp reading in two seconds. Wish I had one two years ago.

While outside the scope of cooking steaks, when you get to grilling/smoking poultry it's a nice thing to have so you do not flub it up. Over cooked white meat...or the disgusting scene of non-clear juice. Not good. I use it dang near everyday.

Funny thing is as I type this I'm using an Anova on some NY strips right now. Thermapen is 1 degree difference between the readout on the Anova.

 

[brianmanahan]

if it has pink in it, it's not done

 

[BUTCH1]

Shit happens. I had a rotisserie attachment on my last grill so I tried using it on a small turkey. Set it all up and started the grill on low, came back in an hour and found the fat had dripped onto the "lava rocks" that grill had and ignited which caused more fat to come off which made the fire much larger. When I lifted the lid the bird looked like it was used for an A-bomb test!, a totally burned hunk of worthless garbage. I went and got a pizza.