Stick & Stay or Instant Read Thermometer

Unknown

I like to cook thick steaks and burgers medium-well to well done. Since it is hard to tell if the meat is done just by eyeballing it, I wanted to start using a thermometer. Which would be better the stick & stay or the instant read? Also, is the instant read made by thermapen?
And what internal temp is medium-well and well done? I appreciate your help

Sigmore

KBLOP, From the pictures I've seen on this board, I don't think anyone here knows the temp of a medium well or "gasp" a well done steak!!

Unknown

sigmore,
For great results every time, use an instant read kitchen thermometer. Insert the thermometer in the thickest part of your steak, hamburger or chops away from any bone or marbling.[p] Thermometer readings should be: 120°F to 125°F for rare; 130°F to 135°F. for medium rare and 140°F to 145°F for medium.[p] Although steaks are optimum in flavor and texture when cooked to no more than medium doneness, some people prefer their steaks well done. The internal temperature for medium well steak is 155°F and well done 160°F. Keep in mind that overcooking causes greater shrinkage and decreased tenderness.
[ul][li]Great Grilling Store[/ul]

Unknown

sigmore,[p]Now that is funny (but true).[p]Kent

Sigmore

kent, I think it went right over Stacey's head!!

double L

KBLOP,
you have the right idea the thermapen is the one dont get a lot of others because you will eventually end up with a thermapen. PS I dont work for thermapen

Unknown

sigmore,[p]I still laugh when I think about your comment.[p]good eggin, Kent