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Old 11-06-2010, 12:13 PM   #1
Twisted Martini
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Default 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?
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Old 11-06-2010, 12:15 PM   #2
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I probe them with the thin part of my thermopen.
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Old 11-06-2010, 12:31 PM   #3
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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.
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Old 11-06-2010, 12:32 PM   #4
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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.
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Old 11-06-2010, 12:35 PM   #5
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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.
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Old 11-06-2010, 12:39 PM   #6
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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...
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Old 11-06-2010, 12:48 PM   #7
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no, just by feel
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Old 11-06-2010, 02:48 PM   #8
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Purely by feel, just poke and know.
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Old 11-06-2010, 02:54 PM   #9
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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.
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Old 11-06-2010, 02:59 PM   #10
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Quote:
Originally Posted by JD McGee View Post
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 View Post
no, just by feel
Quote:
Originally Posted by landarc View Post
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.
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Old 11-06-2010, 03:03 PM   #11
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I judge by feel. Its close enough for me and the wife. although occasionally i overcook one...... practice, practice, practice.
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Old 11-06-2010, 03:10 PM   #12
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My finger is my probe.
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Old 11-06-2010, 03:22 PM   #13
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Quote:
Originally Posted by BBQ Grail View Post
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).
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Old 11-06-2010, 03:39 PM   #14
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Quote:
Originally Posted by thirdeye View Post


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.
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Old 11-06-2010, 03:45 PM   #15
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Thermapen for thick steaks, no need for thin ones.
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