I stopped using a thermometer for steak and my line cooks think I'm crazy

For 8 years I temped every single steak on the grill, got it perfect at 125 before resting. Then last summer in Phoenix I had a busy Friday rush and my probe died mid-service. I had to just go by touch and timing, pressing the meat with my finger. Honestly, it turned out better, more even crust and juicier center, and I haven't gone back since. Anyone else ditch the gadgets after a forced situation, or am I just asking for food safety issues here?

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1 Comment

abby_henderson29d ago

Touch and feel is a legit skill, but it works because you already spent eight years training your brain with that thermometer. The danger is when someone skips right to the finger test without ever learning what 125 feels like on the outside. For food safety, you’re still fine as long as you pull well before it’s overdone, just don’t let the new guys copy you until they’ve earned it.