That is so true, once you start doing other things inside, if you are
bbqing outside, you can quickly forget about the steaks...which I have
done. On my grill, I like to sear it with the burners under it on
high and then switch to the outside burners. I like steak pink from
top to bottom, not purple and not grayish-brown. However, when you
have 4 or more people who want their steak differently, you have to be
there concentrating and even then you can screw it up.

Many restaurants use tags or are they really thermometers, to make
sure the cooks do it right.



On Sun, 01 Mar 2009 22:00:21 GMT, "brooklyn1"
> wrote:

>
>"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.
>