Is it because I used a poor cut of meat? Did I not cook it fast enough? Should I have removed it from the heat sooner? Is my cut too thick? Is my temperature probe too conservative?
Beef – Why does the steak turn out well done when the temperature probe says it’s only rare
beeftemperature
Related Topic
- Chicken – Boiled chicken: coloured parts of the meat
- Beef – How to make the beef in the beef stroganoff more tender
- Beef – What cut of short rib do I have, and how to prepare them
- Chicken – How to accurately take a chicken thigh’s temperature
- Meat – Digital meat thermometer that does not cause juice losses
- Cooking beef goulash in a slow cooker with a temperature controller, what temperature
- Meat – its harmful to eat not very well cooked beef
- Baking – My oven seems to cook the outside faster than the inside
Best Answer
This question is a little vague, but probably your temperature probe is lying to you, or you're not accounting for resting your meat. I would suggest a legit thermometer rather than one that gives you hints about the meat -- you'll have more control over the final product.
Temperature Guide:
Remember that on resting your beef will rise roughly 10F / 12C in the middle as the heat distributes. So, if you pull the beef out at 160F / 70C, it will be well done by the time you eat it.
If you want Medium Rare, pull it out at 135F / 55C.