Before you serve your meat, you must ensure that it is cooked thoroughly at the right temperature. Keep in mind that undercooked meat, especially poultry, can lead to many illnesses such as salmonella, food poisoning, listeria, etc. It’s also worth mentioning, that it is difficult to tell the difference between bacteria and germs present in the food. That is why you need to cook the steak at the required temps.
So, to check the internal temperature with an instant read meat thermometer, then use the following steps:
- Pick the best food thermometer: If you want the best and accurate results, then you should consider purchasing the best meat thermometers.
- Take your thermometer and clean it before use. This is a very important step especially if you were using the device in another food. You definitely do not want to spread the germs from one meal to the other.
- Stick the thermometer into the thickest part of the steak. Remember that the surface of the meat is always hotter than the internal part and they also cook at different rates. So, it is a wise idea to stick the thermometer inside and not the surface. Also, keep the tool out of the bone to get an accurate reading.
- To get the best results, then check the temps when the timing of meat is closer to being done.
- Know the ideal temperature required for cooking: If you are cooking different meats, then note that they all require various temperatures. For instance, briskets are one if the hardest meat cuts that can take several hours to cook. The temperature zone can be up to 195 to 203 degrees Fahrenheit for it to be ready.
- Check once again and let the meat rest: Check the temperature once again before removing the meat from the grill. Also, note that some thicker meat cuts like pork tenderloin and briskets can continue cooking even after being removed from the heat source. So, you can remove them from the oven and put it to rest a few minutes before reaching its ideal temperature.
Clean the thermometer: Once you are done cooking, do not forget to clean the probe and the stem of the meat thermometer before storing it.