Cobra, glad to hear you got one. After just 3 months, I don't think we could do without it! Happy eating!
This thread inspired me to get a Thermapen. Got the green one on sale for $75. I've been so frustrated over the years with cheap, cr@ppy meat thermometers. This thing is awesome. We reverse-seared a huge ribeye last night, which was amazing medium rare. I pulled it from the oven at exactly 120 degrees. Then seared for one minute on each side in a dry cast-iron skillet, which was as hot as I could get it.
Thanks to all who posted about the Thermapen.
After buying an XL Egg and a Thermapen, we'll never order steaks at a restaurant again.
...
After buying an XL Egg and a Thermapen, we'll never order steaks at a restaurant again.
I got NY strip spiced up and ready to grill in about 30 minutes
Don't need no stinkin pen....
I'm with Texas Proud, when it comes to steak, what advantage is a thermapen or green egg?
I haven't mastered the touch method, so a very fast precision thermometer to get the steak cooked exactly how I like it, regardless of shape or size, is appreciated.I'm with Texas Proud, when it comes to steak, what advantage is a thermapen or green egg?
On the grill, I use the touch method (which does take a little experience/calibration - press the raw meat to get a sense of it). A thermapen could help, but isn't a necessity.
-ERD50
My thermapen made its debut last night on the grill with a couple of steaks. I know how to cook them and didn't need any help, but it was still useful, they came out perfectly cooked. Next up will be a whole tenderloin for Easter Sunday, the thermapen will then earn it's keep for sure.
I haven't mastered the touch method, so a very fast precision thermometer to get the steak cooked exactly how I like it, regardless of shape or size, is appreciated.
..snip...
take my NY strips... there is a bigger piece that narrows to a 'tail'.... not any major difference mind you, but enough...
So, I am eating my steak last night and start on the 'skinny' end... very little pink... still great taste, but not as soft... tell my son that I cooked it too long... look at his and his looks great... well, when I get to the larger section, mine is great... about 3/4th of my steak is just how I want it and 1/4 is a bit more done than I would want... how can a pen help out on that
After buying an XL Egg and a Thermapen, we'll never order steaks at a restaurant again.
I'm with Texas Proud, when it comes to steak, what advantage is a thermapen or green egg?
From my Thermapen I'll know that it's medium rare in center but medium in the narrow section. I could even decide to move or rotate it if I think one area is cooking more quickly than another.But the shape and size is the biggest problem... take my NY strips... there is a bigger piece that narrows to a 'tail'.... not any major difference mind you, but enough...
So, I am eating my steak last night and start on the 'skinny' end... very little pink... still great taste, but not as soft... tell my son that I cooked it too long... look at his and his looks great... well, when I get to the larger section, mine is great... about 3/4th of my steak is just how I want it and 1/4 is a bit more done than I would want... how can a pen help out on that
That's the planAre you going to grill the whole tenderloin?
Inconsistency in thickness is an issue no thermometer will fix. Sous-vide probably will minimize the unevenness in cooking. For pricey steaks I try to make sure they are properly cut when buying them. Some dishes, like a large piece of salmon or whole tenderloin, will cook unevenly, but that's not necessarily bad, as not all guests at the table want the main dish cooked to the same degree.But the shape and size is the biggest problem... take my NY strips... there is a bigger piece that narrows to a 'tail'.... not any major difference mind you, but enough...
...So, I am eating my steak last night and start on the 'skinny' end... very little pink... still great taste, but not as soft... tell my son that I cooked it too long... look at his and his looks great... well, when I get to the larger section, mine is great... about 3/4th of my steak is just how I want it and 1/4 is a bit more done than I would want... how can a pen help out on that
But the shape and size is the biggest problem... take my NY strips... there is a bigger piece that narrows to a 'tail'.... not any major difference mind you, but enough...
So, I am eating my steak last night and start on the 'skinny' end... very little pink... still great taste, but not as soft... tell my son that I cooked it too long... look at his and his looks great... well, when I get to the larger section, mine is great... about 3/4th of my steak is just how I want it and 1/4 is a bit more done than I would want... how can a pen help out on that
But the shape and size is the biggest problem... take my NY strips... there is a bigger piece that narrows to a 'tail'.... not any major difference mind you, but enough...
So, I am eating my steak last night and start on the 'skinny' end... very little pink... still great taste, but not as soft... tell my son that I cooked it too long... look at his and his looks great... well, when I get to the larger section, mine is great... about 3/4th of my steak is just how I want it and 1/4 is a bit more done than I would want... how can a pen help out on that