I put the new thermometer through its paces tonight. I bought a nice grass fed "natural" tri tip at Grocery Outlet this afternoon. A little over two lbs. it ran about fourteen bucks. When I got home I salted it, wrapped it in saran and put it in the fridge for a couple hours.
I wasn't sure if I wanted to do a marinade or a dry rub and settled on the latter. I took a small bowl and added more salt, cracked pepper, paprika, cumin, chipotle, brown sugar, garlic powder, cracked chili flakes, onion powder, instant coffee and black Hawaiian salt and mixed it all up.
Applied olive oil and then rubbed in the dry mixture.
I was ready to start cooking. I fired up the Le Creuset griddle to medium high and added two tablespoons of olive oil.
These cast iron enamel pans hold their heat very well on low temps.
I inserted the Chef I.Q. probe, which had been suitably charged, into the widest cross section of beef.
Care must be taken not to touch metal surfaces because the heat is too intense for the probe.
I stuck the hunk of cow onto a roasting pan and stuck it into the oven which I had preheated to 425 degrees.
I started the cook process on my phone and got instant reads on the internal temperature and the ambient temperature.
But no problem, the thermometer guided me to the exact target internal temperature I had set, 132 degrees.