A Thermapen ONE temping a steak

17 Comments

    1. The ThermoPop is not as accurate or quite as fast, but you can use a ThermoPop. It is a thermistor, not a thermocouple, but is faster than the other thermistor thermometers on the market.

  1. The Thermapen Classic is the most important cooking tool I ever purchased – glad I discovered your company.

  2. I have a fear of undercooked meat so I tend to overcook! I used 3 different types of thermometers, one by one, checking the meat and always got 3 different readings. Needless to say, I was never confident of a perfect outcome. I’m a new ThermoPen owner and it has freed me of the guessing game! I can hold it up in the air and shout to my family, “Have no fear! ThermoPen is here!” ? So, THANK YOU!

  3. Great information, This explains why when following other recommend Temps. The meat is over cooked. I love my Thermoworks cooking tools.

  4. Excellent, practical advice on how to properly measure the temperature of a steak with my Thermapen. I will be able to use this immediately!

  5. My sons and I like our steaks medium rare. Ever since I got my Thermapen which I have used every time I cook steaks which is almost weekly and sometimes more I have had perfect results. I definitely wouldn’t have had perfect results without my Thermapen. Thank you Thermapen!!

  6. Loved this article! It is just in time for my steak dinner tonight with visiting family. Going to be using the Smoke & MK4 to make a batch of medium-rare steaks 🙂

  7. How often do you recommend the steaks be turned. Some chefs say hot potato method where it is turns every couple minutes others say only turn once. What is your preference?

    1. Steve, we go with the recommendation of our friend Kenji Lopez-Alt of the Food Lab and SeriousEats.com that you can flip away. More flipping just means more even cooking from both sides. If you are looking for perfect cross-hatch grill marks, you may only want to flip three times (for grill lines in two directions on both sides) but more flipping does not hurt the doneness of the steaks at all. And with chicken or hamburgers, its essential.

  8. I have two thermapens, one for the kitchen/back porch grill, and one for my beer brewing shack. I love it as much as I love my AmeriCraft cookware, which is A LOT! One question – brewing beer in a foot deep pot, I need to get a consistent temp of about 152 throughout. Can I get a longer probe for my thermapen? Thank you

    1. Neil,
      We are glad to hear that you love your Thermapens! Accuracy is very important in brewing, as you well know, so your question is understandable. Unfortunately, there aren’t extensions for the Thermapen probe, nor are there Thermapens with longer probes on them.

      But despair not! We may have a solution for you anyhow. First, if you need a consistent 152ºF throughout your pot, you can get an accurate reading by stirring the pot (this will mix and average all the temps from the various parts of the pot) and then measuring in the center as deeply as you can with your Thermapen.
      Getting your probe to the floor of the pot is unnecessary, and in fact not recommended for accurate temping! The 4.3″ probe length will get you very close to the thermal center of the pot, and if the liquid is moving from a good stir, you’ll get an accurate read on the temp.

      Second, we do sell thermometers that have longer probes available, such as our ChefAlarm, for which you can buy a 12” Pro-Series Probe. The ChefAlarm is also one of our leave-in probe models allowing you to track your temps over time, so you can watch how your wort cools or maintains temp over the course of your brew.

      I hope that helps, and wish you happy brewing!

  9. When I grill 1 1/2 inch steaks on Weber grill direct heat for searing then low I have to take off the steak at 104 then rest it for medium rare. I have verified that my thermo pin is accurate. My steak temp rises to med rare while resting
    Everything I read takes about taking steak up at 125
    Why do I different results that others

    1. It may have to do with how hot your grill is or how close your meat is to your coal bed. A more intense/direct/close heat will result in more carryover. Also, thicker steaks have more carryover. A nice thick steak cooked close to a bed of coals will have a lot more carryover than steaks with a little more distance from the heat.

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