Quote:
Originally Posted by Squalor2
i wish the guy would have measured the exterior temp of the instead of the internal temp. thats where i see the benefit of a room temp steak. then again thats part of the enjoyment of cooking.
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I can't imagine it being any more than 1-2 degrees. The internal temp would keep the external temp very close, if not the same.
I have an IR thermometer, if I think about it I'll test it next time I do steak.