Undercooked steak is a familiar story. If you’ve tried grilling without a thermometer, you’ve probably had your fair share.
But this fact does make the sight of pinkish sliced meat (undone) less disappointing. And even when you adopt the low and slow grilling method, you couldn’t escape the pink meat plague.
Where are you missing the mark?
Meat is 75% water. This piece of information is the cause of your dilemma.
With concentrated heat, you can achieve an achromatic meat crust while grilling. That’s the easiest part because the meat surface is a spectacular absorber of heat.
Unfortunately, the core isn’t as receptive.
The direct heat from the grill needs to diffuse past the crust to the core for a fully cooked meat.
However, the temperature gradient between the meat surface and thermal center is vast. Leveling out this gradient is where most Amateur BBQers fail.
Heating the meat to forcefully spread heat to the core only succeeds in piling more energy near the surface. That’s why you have a magical combination of overcooked and undercooked meshed in a steak.
How can you bypass these poor thermal properties to achieve a mouthwatering cuisine?
Cook with the best temperature and spot check with an instant reading thermometer.
How do you spot-check to know exactly when the thermal energy diffuses to the core?
Using a pair of tongs, lift the meat and insert the thermal probe past the meat core. You’ll notice a gradual decrease in the temp as the probe penetrates the center. You know it’s pullout time when the lowest temperature in the center hits your preferred temperature.