HOW TO USE A MEAT THERMOMETER
| Prep Time | 10 MINUTES |
| Difficulty | BEGINNER |
| Good For | ROASTS, LAMB, STEAK |
Ingredients
| 1 | STEAKS, SLABS, OR LAMB CUTS |
Steps
| 1 | Always calibrate your thermometer before using it! If your thermometer doesn't have a reset button, you can calibrate it by dipping it into a bowl of ice water. It should read 32 degrees Fahrenheit or 0 degrees Celsius. |
| 2 | The most accurate way of checking the internal temperature of your meat is by sticking the thermometer in the thickest part of the steak (usually in the middle), at least half an inch into the meat. Wait for the temperature to stay steady for a few seconds. |
| 3 | Check often! You only want to cook your steaks shy of the final desired temperature. Usually 5-7 degrees lower than final temperature. The residual heat will continue to cook your meat even after you're done cooking it yourself. |
Tips
| 1 | Here's a handy cheat sheet to get that doneness you want! Rare: 125°F | 52°C Medium-Rare: 135°F | 57°C Medium: 145°F | 63°C Medium-Well: 150°F | 66°C Well Done: 160°F | 71°C |
