Quote:
Originally Posted by lewdog
That was good.
I think I'm going down to 132 degrees next time. What temp are you cooking at?
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135 (for the wife). I'm not sure it's actually 135, but I get the same color as him. But I use rosemary instead of thyme.
My big thing is I ask my butcher to cut a steak "uneven". So it's 1.75" on one side and tapers to 1.5". So when it's all said and done, since we love to stand-up eat (stand around the cutting board on the kitchen island and and eat kinda hibachi style), we all have meat that's cooked to our preference (and corn or other veggies that we want). Clean-up is a snap too...
You have a baby, so the stand-up thing might not work for you...