For Beef Eaters Only: Steak Temperature?

[Car-Guy]

Native Texans (in general, I assume) like their steaks well done? News to me. When we moved here back in 2018, I was under the impression from Texans that any steak cooked more than medium rare ruined it.

Almost all native Texans I've known that are over ~60 yrs old like them well done. Not sure about native young whippersnappers.

 

[pb4uski]

Since it is somewhat on topic, I'll make a pitch for my Meater wireless meat probe that connects to my phone via bluetooth. You turn it on, set up the type of meat you are cooking, what you are cooking it on (grill, oven, etc) and put it in and it does the rest. Did a sirloin roast the other night and it came out perfect.

Have done prime ribs in the past and same outcome. Highly recommended.

While I've never used it for steak, I think it would probably work well on thicker steaks.

 

[AudiDudi]

Since it is somewhat on topic, I'll make a pitch for my Meater wireless meat probe that connects to my phone via bluetooth. You turn it on, set up the type of meat you are cooking, what you are cooking it on (grill, oven, etc) and put it in and it does the rest. Did a sirloin roast the other night and it came out perfect. Have done prime ribs in the past and same outcome. Highly recommended.

While I've never used it for steak, I think it would probably work well on thicker steaks.

I have a probe (TempSpike) that measures ambient and internal temp via blue tooth to phone.

 

[pb4uski]

The thing that I like about the Meater, and perhaps your TempSpike also does this, is you enter what you are cooking (beef, pork, poultry, lamb, fish or other) then the type (for example for beef the choices are steak, roast or other) and another level of info and then what you are cooking on (oven, charcoal grill, gas grill, smoker, air fryer, stovetop or other) and how you want it done (rare, medium rare, medium, medium well or well done) based on the internal, target and ambient temperatures it estimates your cooking time. It also provides a graph showing your progess with the internal, ambient and target internal temperatures.

 

[AudiDudi]

The thing that I like about the Meater, and perhaps your TempSpike also does this, is you enter what you are cooking (beef, pork, poultry, lamb, fish or other) then the type (for example for beef the choices are steak, roast or other) and another level of info and then what you are cooking on (oven, charcoal grill, gas grill, smoker, air fryer, stovetop or other) and how you want it done (rare, medium rare, medium, medium well or well done) based on the internal, target and abbient temperatures it estimates your cooking time. It also provides a graph showing your progess with the internal, abmient and target internal temperatures.

mine is nowhere near that fully featured.

 

[Golden Mean]

Tried a Meater and returned it.

First, you have to create an online account with them just to set the thing up. Had problems connecting via bluetooth. And if I remember right, it was hassle to just get it to behave like a temp probe. It wanted you to input a bunch of info about your meat and hold your hand the whole time.

 

[pb4uski]

^^^ Other than having to register, not any of that at all in my experience, particularly the last part. It takes 30 seconds to program to cook and then it just shows me where things stand after that. If you don't go through the programming then it just tells you the internal and ambient temperatures.

 

[pb4uski]

mine is nowhere near that fully featured.

I bought the Meater to replace a wired meat temperature probe that I had for years and died. It ws a good value and I liked that it was woreless as that was the part of the wired meat temperature probe that was most likely to fail. I also thought it might be handy for the rotisserie since it was wireless.

The programming part, which I have found to be stellar, was an unanticipated bonus.

I liked it so much I bought second one for the other home so we have one at each place.

 

[Koolau]

Since it is somewhat on topic, I'll make a pitch for my Meater wireless meat probe that connects to my phone via bluetooth. You turn it on, set up the type of meat you are cooking, what you are cooking it on (grill, oven, etc) and put it in and it does the rest. Did a sirloin roast the other night and it came out perfect.

View attachment 56306

Have done prime ribs in the past and same outcome. Highly recommended.

While I've never used it for steak, I think it would probably work well on thicker steaks.

Oh, my gosh! Now I need a phone to cook a roast??

 

[AudiDudi]

I bought the Meater to replace a wired meat temperature probe that I had for years and died. It ws a good value and I liked that it was woreless as that was the part of the wired meat temperature probe that was most likely to fail. I also thought it might be handy for the rotisserie since it was wireless.

The programming part, which I have found to be stellar, was an unanticipated bonus.

I liked it so much I bought second one for the other home so we have one at each place.

I do have an old one with wires - haven't seen/used it in years. The bluetooth is handy!

 

[audreyh1]

Oh, my gosh! Now I need a phone to cook a roast??

Yeah, pretty much lol!

I have a Meater but usually revert back to my BBQGo set of wired temperature probes for my smoker. They use Bluetooth from a monitor unit to the iPhone. I just find them less hassle and like the app better. No Bluetooth range issues either, something that was annoying with the Meater.

 

[aja8888]

Yeah, pretty much lol!

I have a Meater but usually revert back to my BBQGo set of wired temperature probes for my smoker. They use Bluetooth from a monitor unit to the iPhone. I just find them less hassle and like the app better. No Bluetooth range issues either, something that was annoying with the Meater.

Same here my smoker probes are great and I have a handheld for poking around. As soon a s the rain stops around here, I'm putting a brisket on the smoker!

 

[imjustawarrior]

For meat, I use my Thermapen. For brisket, how it slides in is more important than the temperature. For steaks, I just poke them with my finger. Usually, I just know from experience. Large cuts are more difficult to gage because they all cook differently, even for the same cut, due to water and fat content. I think every brisket is unique.

The Meater sounds interesting. It would be more important for cuts that have a small window of being just the right temperature. I also like how it can predict in time when the meat will be done.

 

[6miths]

Medium rare for me! If it’s a thick filet mignon, I go with medium.

Warning! Most restaurants over cook!

I agree on the overcooking tendency of restaurants - of course they would likely say they are just being safe!

I tell the wait staff that I would like my steak done rare and then I reinforce that I mean rare. To me the words 'well done' is a contradiction in terms when it comes to steak.

 

[sengsational]

I buy a lot of steaks at Costco and that [sous vide] has become my default method. Really foolproof.

Do you set the water temperature to what you want the final internal meat temperature? Like 135F? And how long do you sous vide before searing? Say 3/4 inch thick. Just to heat it up, or longer to tenderize? Any spices? I had a sous vide and vacuum sealer but never got a routine, then gave it to one of my kids.

 

[Time2]

I rarely eat steak in restaurants anymore. I cook steaks sous vide then seared, every 1-2 weeks. I chose medium rare. Sometimes I cook it a bit more rare, but always properly pasteurized through sous vide cooking.

At what temp and time do you sous vide your steak?

 

[braumeister]

Do you set the water temperature to what you want the final internal meat temperature? Like 135F? And how long do you sous vide before searing? Say 3/4 inch thick. Just to heat it up, or longer to tenderize? Any spices? I had a sous vide and vacuum sealer but never got a routine, then gave it to one of my kids.

I usually set it for 130°F and I give it an hour or two. Pat dry with paper towels, then sear in a 400°F skillet for one minute on first side, 45 seconds on other side, and about another minute total around the edge. Then on the plate with a pat of butter on top.