Finally gave in and started using a thermometer for steaks after 12 years in the kitchen

I always thought I could tell doneness by touch. Press the meat, feel the firmness, you know? Then last month the head chef at this spot in Denver pulled me aside. He said I was serving medium wells when people ordered medium. I argued but he handed me a Thermapen and made me temp every steak for a week. Turns out I was off by 10-15 degrees on most of them. Now I use it every shift and my returns dropped from 5 a night to maybe one. Anybody else fight using a thermometer and then give in?

2 comments

2 Comments

sanchez.mary13d ago

Did your pride take a hit too when you found out?

noah_rivera5713d agoTop Commenter

@sanchez.mary 2018 called, it wants its drama back lol