A (Cheap!) Instant-Read Thermometer Will Change Your Meat-Cooking Life

: lifting things up, guessing what they look like inside, and often being wrong.

If that isn’t a convincing or weird enough analogy for you, think of it this way: If you spend your hard-earned money and precious time making a steak, or, or preparing pretty much any expensive and/or involved piece of protein, you want to make sure it’s cooked perfectly inside.

The only way that you can guarantee that a piece of meat is up to temp—125-135°F for medium-rare steak, thank you very much—is to spike it with a thermometer. An instant-read thermometer does exactly what its name implies, telling you the exact internal temperature of the meat more-or-less instantly. There is no cutting into something before it rests and spilling juices all over your cutting board . There is no pink chicken to be seen when you carve a bird tableside at your dinner party.

Taking the temperature of a piece of meat is almost as easy as, well, taking your own temperature when youyou might have a fever. The goal is to get the thermometer as dead center, both horizontally and vertically, in the thickest part of the cut of meat as possible. That will always end up being the coolest and least-cooked part of the meat, where the heat from the pan or oven takes longer to permeate.

There’s isn’t a way to calibrate the thermometer, so once it starts registering the incorrect temperature, it becomes a $30 waste of $$$.

We like ours bleu 🤷🏼‍♀️

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