Thermometer left in steak

[Josh Peal]

Ah yeah, in the oven. Some how I forgot that little detail. LOL.
I'm in love with my Mav. I can't wait to put it to more good use.

[Huskee]

Right on! You did them in an oven? The Mavs sure do change how good we eat don't they?

[Josh Peal]

I caught a Mav on sale for Cyber Monday on Amazon last week so I tested it out on some 2.25" rib-eyes.
I dried em off.
Hit em with a few pinches of coarse kosher.
Seared on all sides in the pan then moved them to a baking sheet on a rack with the Mav stuck sideways into the largest steak.
I got them to within 5-6 degrees of perfect med-rare and holy cow. They were the most perfect steaks I've ever SEEN let alone cooked!

[David Parrish]

Just make sure you're not leaving in the thermometer while you reverse sear. Most thermometers cannot handle warp 10 heat.

[Medusa]

That's after they start melting...

[Huskee]

No concerns. I do it when I do steaks, burgers, chops, you name it. What thermometer are you referring to?...BruceB makes an obvious but still appropriate point. Some folks think instant reads are meant to be left in, please don't make that mistake!

Since this is your first post, please check out our homework assignment post for new members, it contains lots of how-tos and please-dos!

Hope to hear & see more from you.

[BruceB]

As long as it wasn't a Thermopop - I hear they explode

[_John_]

Left one in last week and it worked just fine. Mmmmm porterhouse...

[Medusa]

Me thinks that this would be a good idea to make sure the steaks hit the correct internal temp ( around 115 - I think ), then pull it and do the reverse sear. Yum!

[Jerod Broussard]

Better accuracy. Doing too well of a job.

I am concerned you won't be sharing with me.

[Lacav]

Is there any concerns about using a leave-in-thermometer with cooking 1-1/2" thick ribeyes? I am using the reverse searing method.