Checking the internal temp doesn't mean sticking a probe in a steak every 1in. You check your internal temp using common sense at the thickest part of the steak. The edges of a steak cook faster than the interior so you check the internal temp with an meat thermometer in the center. I use a instant read thermometer (Thermopen).
Here's some guidelines for internal temps from Food Network: USDA Safe Minimum Food Network Kitchen Chicken & Turkey Whole 165 165 breast 165-175 thigh Parts 165 same as above Stuffed 165 165 Ground 165 170-75 Beef & Lamb Rare 125 + 3 minute rest Medium rare 130-135 Medium 135-140 Medium well 145 + 3 minute rest 140-150 Well done 155+ Ground 160 160 Pork Medium rare 145 + 3 minute rest 145 + 3 minute rest Medium 150 Well done 160 Ground 160 160 Read more at: http://www.foodnetwork.com/recipes/articles/meat-and-poultry-temperature-guide.html?oc=linkback
That technique works well for most standard cuts, but don't use it for butt or loin because you will jack your shit up.
fair point. But cast iron pans are for steaks, not grilled cheese. Grilled cheeses should be done on a flat top
Okay, I think I have this cracked. The other day I had a small filet roast. Just about a pound. So you set the oven on roast at like 500 degrees fahrenhite and get that bad boy in there until the internal temp in the fattest end is around 125. Then you fire up the broiler for about five minutes to get a bit of char on the outside. Pull it out and let sit for about five. Cut into about 1/2 inch slices. Delish.
Not bad Dierk, but I would do it in reverse order. I would broil until charred/seared on the outside. Then set the oven to around 400 and cook until you get a IT of around 125-135* depending on how you like your beef. Then let her rest (covered) for about 5-10mins, slice and serve. Don't forget to save the Jou as that can be poured over the meat for extra flavor.
