Serious cooking question - I am a fairly good cook by feel guy but steaks at high temp are really tricky. Did ribeyes tonight and undercooked them a tad - had to put back on for a minute or so but not acceptable in my book. My SWMBO suggested that I need to get a thermapen so I can take the hint. Looks like they are all the same model - any advice? Also, I have a Polder digital for roasts, etc. What is the best in your book that also has replacement probes as they seem to burn out or break on me? I have found it hard to find good thermometers .