Using a thermometer

Hinzugefügt: 2026-05-23

[00:00:00]If you're cutting into your steak to check it, stop doing that and I'll show you what to do instead.

[00:00:07]All right, I'm Connor with Butch Boy, here to talk to you about how to temp your steak. My go-to always has been and will forever be meat thermometer. Meat thermometer is your best friend as I like to say because the poke method is good and it works in a pinch, but it's not consistent across all the muscle types. Cuz if you have something that's going to stiffen up like a flat iron, it it isn't going to poke the same as like a ribeye or a filet mignon. And then also when it comes to your roast, you could have a side that's going to be softer and a side that's going to be tougher. Pork just isn't going to feel the same as beef. Always go with the temperature. Rare is going to be 120, medium rare 130, medium 140, medium well 150, and 160 is going to be your well done. That's why you like your chicken cooked at 160. The most important thing is to always rest your steaks. I recommend about 8 to 10 minutes depending on your steak. Take [music] your steak off about 10° below where you want it. It may be off the grill, but it's not done cooking.