Do you probe your steaks?

Twisted Martini · 11-06-2010, 12:13 PM

Curious as to how you judge doneness with a steak. I'm afraid to probe it as it would let all the juice leak out. Do you probe, or just go with time and temp?

NorthwestBBQ · 11-06-2010, 12:15 PM

I probe them with the thin part of my thermopen.

jestridge · 11-06-2010, 12:31 PM

I wouldn't think one small hole would let all the juice run out. I suppose if you punch a bunch of hole in it could dry out. I don't pay a lot of attentiion to a lot of these TV expert.

Neil · 11-06-2010, 12:32 PM

I go by look and feel. Steaks only take a couple of minutes at my house since we all like them to bleed when you cut into them.

blackdog043 · 11-06-2010, 12:35 PM

I use this method http://www.ehow.com/how_5634328_tell-done-steak.html
and my thermapen right now till I get it down good.

JD McGee · 11-06-2010, 12:39 PM

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...

gtsum · 11-06-2010, 12:48 PM

no, just by feel

landarc · 11-06-2010, 02:48 PM

Purely by feel, just poke and know.

thirdeye · 11-06-2010, 02:54 PM

I have an ultra fast, itty-bitty, teeny-weenie, needle-like probe for my thermometer that I use on steaks and chops and the like. It's so gentle, I can temp a shrimp when I'm pan searing them.

BBQ Grail · 11-06-2010, 02:59 PM

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.

gnwes · 11-06-2010, 03:03 PM

I judge by feel. Its close enough for me and the wife. although occasionally i overcook one...... practice, practice, practice.

Mitch · 11-06-2010, 03:10 PM

My finger is my probe.

gtsum · 11-06-2010, 03:22 PM

Quote:

Originally Posted by BBQ Grail

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.

Good point above...a fillet will cook quite differently then a ribeye (fat content).

landarc · 11-06-2010, 03:39 PM

Quote:

Originally Posted by thirdeye

I have an ultra fast, itty-bitty, teeny-weenie, needle-like probe for my thermometer that I use on steaks and chops and the like. It's so gentle, I can temp a shrimp when I'm pan searing them.

Something like that would last maybe 5 minutes in my kitchen, and then there would be the trip to the hospital and the tetanus shot...nice thermometer though.

jagardn · 11-06-2010, 03:45 PM

Thermapen for thick steaks, no need for thin ones.

11-06-2010, 12:13 PM	#1
Twisted Martini Knows what a fatty is. Join Date: 03-04-10 Location: Fishers, IN Downloads: 0 Uploads: 0	Do you probe your steaks? Curious as to how you judge doneness with a steak. I'm afraid to probe it as it would let all the juice leak out. Do you probe, or just go with time and temp? __________________ Big Green Egg hatched 6/18/10 Char-Grill gasser (rolltop storage)

11-06-2010, 12:15 PM	#2
NorthwestBBQ somebody shut me the fark up. Join Date: 06-28-09 Location: Lynnwood, WA Downloads: 0 Uploads: 0	I probe them with the thin part of my thermopen. __________________ Michael KCBS/PNWBA Member, Cook, CBJ & Photographer Custom Engraved Wine Barrel Lids

11-06-2010, 12:32 PM	#4
Neil Quintessential Chatty Farker Join Date: 06-04-04 Location: St. Joseph, MI Downloads: 0 Uploads: 0	I go by look and feel. Steaks only take a couple of minutes at my house since we all like them to bleed when you cut into them. __________________ "You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! NB Bandera-Firebox & Baffle Mod, WSM, Weber: Performer(Col. Steve Austin Mod), WSM, Three 22 1/2" Kettles, 2 Brinkman Dual Zone Proffessional Grills, Smoky Joe, Uniflame Tabletop Gasser, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove & 3 UDS's.

11-06-2010, 12:35 PM	#5
blackdog043 is one Smokin' Farker Join Date: 01-21-10 Location: Denver, NC Downloads: 0 Uploads: 0	I use this method http://www.ehow.com/how_5634328_tell-done-steak.html and my thermapen right now till I get it down good. __________________ Bill Red Performer 1993 Green Performer 1998 22.5 OTG 22.5 OTS UDS Super Fast Red Thermapen Got butt ? Smoke it !!

11-06-2010, 12:39 PM	#6
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA Downloads: 0 Uploads: 0	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... __________________ Wine Country "Q" Competition BBQ

11-06-2010, 12:31 PM	#3
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky Downloads: 0 Uploads: 0	I wouldn't think one small hole would let all the juice run out. I suppose if you punch a bunch of hole in it could dry out. I don't pay a lot of attentiion to a lot of these TV expert.

11-06-2010, 12:48 PM	#7
gtsum is one Smokin' Farker Join Date: 08-30-03 Location: Richmond, VA Downloads: 0 Uploads: 0	no, just by feel

11-06-2010, 02:48 PM	#8
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Purely by feel, just poke and know. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

11-06-2010, 02:54 PM	#9
thirdeye Quintessential Chatty Farker Join Date: 01-14-06 Location: At home on the range in Wyoming Downloads: 2 Uploads: 0	I have an ultra fast, itty-bitty, teeny-weenie, needle-like probe for my thermometer that I use on steaks and chops and the like. It's so gentle, I can temp a shrimp when I'm pan searing them. __________________ ~thirdeye~ I Play With Fire and Smoke *KCBS - CBJ* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery

11-06-2010, 03:03 PM	#11
gnwes On the road to being a farker Join Date: 05-07-10 Location: Canton, Georgia Downloads: 0 Uploads: 0	I judge by feel. Its close enough for me and the wife. although occasionally i overcook one...... practice, practice, practice. __________________ LBGE, Weber 22.5 OTG, Weber 18.5 OTS, UDS, Weber Genesis, Brinkmann Gourmet Smoker, Gray Thermapen

11-06-2010, 03:10 PM	#12
Mitch is One Chatty Farker Join Date: 10-22-07 Location: Lincoln NE Downloads: 0 Uploads: 0	My finger is my probe.

11-06-2010, 03:45 PM	#15
jagardn Full Fledged Farker Join Date: 09-19-09 Location: Bradenton, FL Downloads: 0 Uploads: 0	Thermapen for thick steaks, no need for thin ones. __________________ Primo Oval XL, Primo Oval JR, BBQ Guru DigiQ II, RED Spash-Proof Super-Fast Thermapen

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