To check the temperature of boneless rib eye, I pick it up from the grill with tongs and stick the Thermopop into the meat sideways.
I often get crazy temperatures when I do this. On one occasion, the temperature displayed was 98 degrees after the steak was on the grill for almost 7 minutes. Recently, I was shocked to get a reading of 189 degrees, but when I got the steak to my plate it was textbook medium rare - my best steak ever (so far.)
If anyone has tips and techniques for testing temperatures, I'll really appreciate them.
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