Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Internal Steak Temps Guidance

Razorback
Razorback Posts: 2
edited November -0001 in Forum Feedback
I was cooking New York Strips the other night for five people. All five wanted different degrees of doneness. I wanted to use my instant temp gauge but didn't know what temp correlated with:

RARE
MEDIUM RARE
MEDIUM
MEDIUM WLL
WELL DONE

COULD SOMEONE ADVISE? Also, how to handle cooking steaks to different degrees of doneness during same setting?

I just bought my large egg and I'm looking forward to becoming a pro like all of you! :)
· Share on FacebookShare on Twitter

Comments

Categories