TRex, I have been using your method for a while. I usually guess. I need to invest in a thermopen. The one time I have guests, I will over cook it. Sometimes I reverse it and other times I do the whole cook at 400. It all tastes good. Thanks
KaiserJorge,First of all, try a thicker steak. 1.5" is the thinnest I would cook using my method - I usually buy closer to 2". 1" is too thin for using this method. Buy a 2" thick steak next time and I guarantee you'll get better results.Besides thickness, are you allowing the steak to come up to near room temp before searing? That's one of the biggest mistakes a lot of folks make.The final rest before serving is important - it allows the juices to stay in the meat, instead of running out onto the plate when you cut into the steak, leaving the steak less juicy.If none of this works for you, maybe your thermapen is slightly off - try pulling at 115 instead of 120.Hope this helps!TRex
TRex,as always...great advice! thanks!!!for one-inch steaks (which seems to be all i can get around here), what would you recommend temp wise? 400, 500, 600??? i'm looking for a great char on the outside, and lots of pink/red in the middle...
Rick's Tropical Delight, pizza with some brie cheese,black olives,fresh tomatoes and red onions with homemade sauce.here are some cheese stuffed burgers!!
Car Wash Mike, hey mikey!i sliced the sausage roll almost in half lengthwise and filled with the cheese, then formed it back around the cheese trying to seal it well. works best with gloves on. didn't have any cheese leaks, surprisingly
