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.
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.
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.
Thermometer for a ribeye? We're not talking brisket/pork butt here. Eyeball that shit.
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.
word.
steaks are easy. figure a time out and flip. time and done.
Perfect those times with the knife and look method.
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?
Or you can just use a thermometer and not take a fucking guess
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!
only 1 way to redeem yourself from that crime: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. :'(
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.