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I’m really not trying to brag or anything, but I get compliments on my steaks and hamburgers literally every time I serve them. Seriously… every single time. My salmon and tuna steaks are also always cooked perfectly. And my chicken? Everyone tells me they can’t get enough.
I’m not trying to boast and I’m definitely no professional chef — not even close. In fact, I wouldn’t even call myself an amateur chef and I’m not particularly fond of cooking half the time, so it has nothing to do with enthusiasm. I just know a simple trick that takes all the guesswork out of cooking meats and fish to the perfect temperature every single time, without fail. The key is finding the right tool for the job, and all...