I've got one of Meathead's recommended instant read thermometers. Generally it works perfectly for me. But I'm doing something wrong on thinner pieces of meat. The other day I was cooking some flank steak that was about 3/4" thick or so. So I have all my coals banked to one side so I can have a nice, hot sear - Kingsford competition coal plus some recycled coal from my last cook.
I started with the meat a little off to the side for the first two flips. Then I put it directly above the coals for the next 4 minutes - flipping every minute. I pulled it off to the side again when it was temp-taking time. At that time I got a reading of 118 or so, which made sense. Last time I did this, it took about 8 minutes. So I did two more minutes right above the coals. Then I moved it back to the side. But THIS TIME no matter where I took the temp it was WAY high. Like 180s. I thought I'd completely screwed up. But when I cut it open:
Nice and pink. (And the shadows, color cast, etc hide the fact that it was perfectly medium pink color on the inside)
What did I do wrong? I had a similar problem a couple weeks ago with some ribeyes I was grilling. I knew, based on the fact that I was cooking those on gas and had the timing perfectly that they should be medium, but I kept getting past-well done temps on the thermometer.
I know the thermometer's not broken because I have had no problems with chicken or thicker pieces of beef. (At least I think I know....I could do a freeze/boil test if needed)
Am I just screwing up on something simple?
I started with the meat a little off to the side for the first two flips. Then I put it directly above the coals for the next 4 minutes - flipping every minute. I pulled it off to the side again when it was temp-taking time. At that time I got a reading of 118 or so, which made sense. Last time I did this, it took about 8 minutes. So I did two more minutes right above the coals. Then I moved it back to the side. But THIS TIME no matter where I took the temp it was WAY high. Like 180s. I thought I'd completely screwed up. But when I cut it open:
Nice and pink. (And the shadows, color cast, etc hide the fact that it was perfectly medium pink color on the inside)
What did I do wrong? I had a similar problem a couple weeks ago with some ribeyes I was grilling. I knew, based on the fact that I was cooking those on gas and had the timing perfectly that they should be medium, but I kept getting past-well done temps on the thermometer.
I know the thermometer's not broken because I have had no problems with chicken or thicker pieces of beef. (At least I think I know....I could do a freeze/boil test if needed)
Am I just screwing up on something simple?
Comment