Angry & Serejka
Angry Angry
Serejka Serejka
Angry Angry
You think there's any point in overthinking a steak? Let me show you how to actually do it right, and maybe you'll see why we can't just wing it.
Serejka Serejka
Sure, if you want to measure the temperature every second, go ahead. But I prefer a timer and a clear goal—no need to turn a steak into a science experiment.
Angry Angry
Fine, but if you lose the flavor just to hit the numbers, I’ll be the one still rocking that grill. You’ll just end up with a perfectly over‑cooked mystery, and that’s not the point.
Serejka Serejka
Sounds good, but if you ignore the numbers you’ll get a guesswork mess, and that’s not what I aim for. Let’s set a clear target temperature, stick to it, and keep the flavor in check.
Angry Angry
Sure, fine. Hit 125°F for medium‑rare, 135 for medium, and 145 for well done, then let it rest a minute or two. Stick to those numbers, and you’ll keep the flavor without turning it into a lab. If you skip the numbers, you’ll just end up guessing, and that’s not what you want. So set the timer, keep the temp in mind, and you’ll still taste that great steak.
Serejka Serejka
Got it, but remember 125°F is a bit low for a true medium‑rare if the steak is thicker than an inch and a half. Numbers are a safety net, not the whole picture—keep an eye on the crust too.
Angry Angry
Yeah, bump it up if it’s a thick cut, but don’t just rely on the numbers – the crust is the real deal, so keep an eye on that too. If you skip both, you’re just tossing a lump of meat into the grill and hoping for the best.