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Thermapen Question

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Unknown
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edited November -1 in EggHead Forum
I should get my first ever Thermapen from Thermoworks this comming tuesday. My first test for my new yellow toy will be to check the temp in the center of a 2 inch thick ribeye steak. I'll be cooking direct at around 650 degrees What temp reading should I get for a medium or mediun rare finish.
Thanks. This forum is the best![p]Garyj
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  • Charcoal Mike
    Charcoal Mike Posts: 223
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    GaryJ,[p]Here is a list (I believe it was Nature Boy) posted for me back when I had the same question. Pretty much covers the basics, and has been dead-on for me during my cooks. If anyone has any to add, please chime in. [p]Boston Butt or Brisket: 200 to pull, 180 to slice
    Chicken: 165 Breast, 180 Thighs
    Pork Chops or Pork Loin (or Tenderloin): 145
    Ribs: 180-190
    Steaks: 125 rare, 135 medium rare, 140 medium
    Turkey: 160 Breast, 170 Thigh[p]Hope this helps![p]Cheers -[p]Mike[p]
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  • Unknown
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    Charcoal Mike,
    Helps alot!! Thanks for the reply.[p]GaryJ

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  • Banker John
    Banker John Posts: 583
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    GaryJ,
    For our steaks here, I prefer to pull the meat at the 132-134 range. Remember, the steaks will continue to cook a few minutes once pulled. When I pull at the above temps, the end result is a consistent pink center, but when compressed with a fork, no blood juice appears.[p]On a 2 inch ribeye, I also do 2:45 per side then dwell 3:30 and begin the probe check. (a basic precaution: Watch for flashback)[p]Enjoy your new thermopen!! Mine is lime green[p]Banker John
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  • Unknown
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    banker john,
    Thanks for the advice, I can't wait, at last I can have consistancy cooking steaks.[p]GaryJ
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