I just bought a whole ribeye loin (as I usually do) Sterling Silver Premium. I usually guess when it is done by sight or cutting into it.
Now that I have my ThermoPen, I was wondering if anyone had the internal temps for
I have cut the loin into 1 1/2" thick steaks.
I put the last ones on at 650 for 2/2/2 minutes, which seem to work for me, but boss likes hers much more done.