Old line cook told me to ditch the thermometer on grill station

I had this guy named Carlos at a steakhouse in Denver who swore he could tell doneness by poking the meat. Said thermometers were a crutch. I followed his advice for a week and sent out three overcooked orders of ribeye to table 12 before the manager pulled me aside. I went back to my Thermapen after that. Anyone else have a mentor give advice that just didn't work in practice?

3 comments

3 Comments

cooper.mark17d ago

Three ribeyes? Carlos owes you a beer for that mess.

kai65717d ago

Nah Carlos was right about feel, just takes years to learn.

oliver_anderson17d ago

Man yeah but like, is it really that deep? You overcooked three steaks, it happens. People act like you committed a crime.