Thermapen Question

Unknown

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

Charcoal Mike

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]

Unknown

Charcoal Mike,
Helps alot!! Thanks for the reply.[p]GaryJ

Banker John

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

Unknown

banker john,
Thanks for the advice, I can't wait, at last I can have consistancy cooking steaks.[p]GaryJ