Quote:
Originally Posted by Daddy Warbucks
Sweet assumption, but Zygote gets it
Also, another consideration with thin steaks is that you take the temperature very close to an extremely hot heat source, which will likely screw with your reading. I don't have easy access to a good butcher atm so it looks like i'm stuck with pre cut steaks for a while.
Yeah, wonder what happens to the juices when you overcook it everytime. This makes no sense at all.
Getting quality results everytime >>>>> minimal juice loss.
I put my thermometer in after searing, before putting it in the oven. Temp is over wireless to a receiver in my hand. EZ game.
Also, ribeye sale at my local whole foods! Got two nice ones to celebrate the end of the semester for my wife. Hopefully I remember pics.