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Hey there Reader,

Picture this: You're at your friend's backyard BBQ, and they're hovering over a beautiful ribeye, poking it with their finger every 30 seconds. 🥩

Here's what happens next: overcooked steak and disappointed faces.

Here's the thing: I've cooked at events all over the country, and the one mistake I see everywhere is people guessing when their steak is done.

🔥 Why the "Touch Test" is Sabotaging Your Steaks

The "touch test" works sometimes, but it's not foolproof.

A ribeye at 130°F feels completely different from a filet mignon at the same temperature. Different cuts, different fat content, even how long the meat has been sitting out affects how it feels.

But temperature? Temperature is absolute.

My Easy 5-Step Method For Perfect Steaks Every Time

1. Season generously, let it come to room temperature
2. Hot surface, high heat, get that sear
3. Flip once, then after another 2-3 minutes, check the temp
4. Pull it 5 degrees before your target (it'll coast up while resting)
5. Rest for 5 minutes minimum and top with compound butter​

No guessing. No anxiety. Just consistent results every time.

The Tool That Ended My Grilling Disasters

Even after cooking hundreds of steaks, ribs, and lamb shoulders... you name it, I still check the temperature every single time.

A good instant-read thermometer reads quickly, has a thin probe that doesn't create big holes in the meat, and won't break when you're rushing around a busy kitchen.

We use our Thermapen One religiously and recommend it to anyone who asks. And no, you can't buy that one on Amazon. 😉

If you're spending good money on quality meat, don't leave the results to chance. Get a thermometer. Trust the process. Cook with confidence. 🔥

Cheers, Kita GirlCarnivore.com ​Making meat more approachable since 2013.

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