In article >, gravesend10
@verizon.net says...
>
> "Mark Thorson" > wrote in message
> ...
> > Tom Biasi wrote:
> >>
> >> Thanks Rusty but the ones I want do not have to be removed to see the
> >> temperature.
> >> They look like the little sticks that the restaurant puts in a steak that
> >> indicated the doneness but these change color up the stick like a
> >> thermometer.
> >> I could put 7 or 8 steaks on the grill and put one of these in each one.
> >> Tom
> >
> > Or you could buy a thermopen. That would be more accurate.
>
> It's ThermApen... just a battery operated digital insta-read thermometer...
> I think I have more than enough battery operated thingies... just when I'd
> want to use it the battery would be dead. Anyway I haven't found
> temperature probes to be a very good indicator of steak doneness... a
> constantly watchful eye gives far more accurate results... the trick is to
> stay right there and not walk away, with constant observation anyone can
> learn to recognize exactly what physical changes occur during cooking.
> Professionsl steak house chefs know that there is a direct relationship
> between doneness and the length of one's meat.

I've found that the searing pan/oven method works great. Depending on
the thickness of the meat cut, 3 to 4 minutes per side in a ripping hot
pan.

Transfer to flat sheet and into a 450F oven for 3 to 5 minutes per side.

On the 3 minute end you get pink in the center, where 4 to 5 minutes
gives you from very little pink to grey.