Originally Posted by Alix
I do the 2-2-2-2 method for medium rare steaks.
and they stay so moist from all of the spit...
boy, frank, you really like raw meat only counting to 5, flipping, then counting to 5 again. i knew a guy who cooked his steak like that, but he only had one hand, so...
i'm a poker when it comes to steaks and burgers, but i also use an instant read or a remote probe thermometer for different applications as andy just described.
i also tend to time things along with poking, but instead of all that spitting that alix does
, i give it 5 minutes per side, poke to check doneness, then a minute or two more on each side over the searing burner until it feels right.
one more point: some things like sausages really don't do well with any kind of thermometer. piercing the skin will lead to fat fires as some of the juices leak out from the holes in the casing. so timing is the only way to go with them.