In-Oven Meat Thermometer

[Yajee]

Hello folks,

Was looking to try and learn how to cook steaks and get them as soft as possible since I just can't stand chewy meat, what would you guys recommend as a leave in meat thermometer for an oven? Are they any good? Do I need one?

Thank you.

 

[boom]

i use the thermoworks DOT.

 

[Badjak]

I'm not really answering your question....

But why do you cook your steak in the oven?
How do you like your steak?
Soft steak to me is fillet and (again to me) not the greatest tasting.

I occasionally use an instant read thermometer to check (but more on chicken). Thermoworks, I think

If you want your meat really soft, I would look at braising or stewing

 

[dragnlaw]

Steaks do not benefit from being cooked in the oven. Unless of course, one is using the broiler. In which case it is really a matter of learning how your broiler works best. Which kind of steak to the timing and flipping it over to cook the other side.
Steaks, per se, are cooked fast and furious to remain tender. Marinading is also method for tenderizing tougher cuts. Hot pans, griddles, grills.
How does one want their steaks? Well done, Medium, Medium Rare or still mooing. Anything past Medium (and that's pushing it) is going tp come out tougher.
JMHO

 

[boom]

you can still use a thermometer on a steak, people. and i used to finish steaks and chops in the oven all the time.

 

[Andy M.]

Interesting. This thread was posted a year and 9 months ago and answered for the first time about an hour ago. The OP is long gone.

 

[Badjak]

you can still use a thermometer on a steak, people. and i used to finish steaks and chops in the oven all the time.

I can see chops working and thick cut steaks.
I also think that using the oven for steaks/stews etc happens more i the states than Europe.
But thats going off topic somewhat

 

[Badjak]

Interesting. This thread was posted a year and 9 months ago and answered for the first time about an hour ago. The OP is long gone.

Ahhhh
Well spotted
I missed that