Quote:
Originally Posted by JD McGee
I've cooked a few steaks in my time...  ...I used to cook by time and temp...now I just cook by feel.  So...no...I do not probe...NTTAWWT...  |
Quote:
Originally Posted by gtsum
no, just by feel
|
Quote:
Originally Posted by landarc
Purely by feel, just poke and know.
|
Me too!
Now that being said some people have tons of experience cooking steaks. So I don't see anything wrong with using a small thin probe to check temp. The key is to learn the feel when you get the temp you like. That way, eventually, you'll not need the probe.
Remember too that different cuts of steak cook and feel differently than others.
You know you've got it wired when you cook you're steak and after resting when you cut into it the color is uniform top to bottom. The "done" part is even on both sides of the "rarer" middle.
Of course this all goes out the window if you like your steaks well done. Then just put it on and when it's charcoal take it off.
