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Temping a Steak

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Most of the time, when we take the temperature of a food, we stick the thermometer in vertically. Think beef roast or pork loin. But with steaks, especially thin ones, you’ll want to come in from the side. This way, you can insert the probe deep enough to get an accurate temperature. (Some thermometers have a divot on the probe showing you how deep it needs to go.) This sideways method also works well for burgers, fish steaks, and chicken breast.

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