Changed my mind about using a meat thermometer after a shift at that steakhouse in Omaha

Ngl I always thought meat thermometers were just for beginners or people who cant cook by feel. Then I worked a Friday night at this place in Omaha called The Cattle Exchange and the head chef showed me how he temp checks every single ribeye that comes off the grill. He pulled one that read 128 and let it rest for exactly 4 minutes and it came out medium rare perfect every time. Now I bring my own Thermapen to gigs and use it for thicker cuts. Any other chefs here feel like temping is worth the extra step or am I overthinking this?

2 comments

2 Comments

noahclark18d ago

Wait, 128 degrees and medium rare? That seems low to me, doesn't carryover cooking bring it up to like 135 or so? I always pulled my steaks at 130-132, but I'm self taught and probably wrong. At my last BBQ gig I started temping tri-tips because they're so finicky, and it saved my butt when a customer ordered med rare and the probe read 125. Let it rest 10 minutes and it was spot on. I think that chef at The Cattle Exchange knows his stuff, I might try pulling steaks at 128 next time.

henderson.mila18d ago

Pulled my first ribeye at 127 last week just to test @noahclark and honestly thought I ruined it until I sliced into it after resting. Ended up being the juiciest steak I've made in months, no joke. The carryover took it to about 133 and it was perfect medium rare with that nice warm red center.