measuring temp with digital

[Paul G.]

I use a thermapen to measure internal meat temp and have a question. When grilling steaks I check the temp before fliping and it might measure, say 120. When I flip and check the temp measures 10 to 20 degees higher. Am I getting a true temp after the flip or is it reflecting the surface temp of the meat ? What is the best time to measure the temp - immediately after flipping or waiting ?

Thanks, PRG

 

[Guest]

You're probably picking up surface heat and moisture migration.

I stopped measuring the temp of steaks after the first time I tried. The cook time is so relatively short, the effort to measure just kind of gets in the way.

For thick steaks over a very hot fire, I grill one side 3 minutes, flip, another 3 minutes, flip and rotate, another 3 minutes, flip and rotate, a final 3 minutes - nice cross-hatch and a perfect medium-rare every time.

With just a little practice, you'll probably find that you don't really need to take the temp either.