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The Water Cooler
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Well Done Steak
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<blockquote data-quote="GeneW" data-source="post: 3399627" data-attributes="member: 27284"><p>I invested in a Thermapen to get it cooked jusssssstttttt right. Thermapens are ACCURATE and they are quick to read the exact temp.</p><p></p><p>I cook mine to between 140-145 and pull it off, slap a cover or foil over it, and let it sit 5 minutes.</p><p></p><p>If you come to my house to eat a steak, and I tell you now I don't go cheap on feeding guests, if you ask for ketchup or steak sauce you will be given a hard time and maybe even never asked back again.</p><p></p><p>A good quality steak only needs salt and pepper.</p><p></p><p>You can add onions, peppers, mushrooms, etc, but NOT ketchup or steak sauce, at my house.</p></blockquote><p></p>
[QUOTE="GeneW, post: 3399627, member: 27284"] I invested in a Thermapen to get it cooked jusssssstttttt right. Thermapens are ACCURATE and they are quick to read the exact temp. I cook mine to between 140-145 and pull it off, slap a cover or foil over it, and let it sit 5 minutes. If you come to my house to eat a steak, and I tell you now I don't go cheap on feeding guests, if you ask for ketchup or steak sauce you will be given a hard time and maybe even never asked back again. A good quality steak only needs salt and pepper. You can add onions, peppers, mushrooms, etc, but NOT ketchup or steak sauce, at my house. [/QUOTE]
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