For any steaks 2.5cm or thicker it is best to use an internal meat thermometer, such as an iGrill® to ensure that your steaks are perfectly cooked. For best results, it is important that your probe placement is accurate.
The tip of the probe should be in the centre of the thickest part of the meat. Using the length of the probe, measure to the centre point of the steak, marking on the probe with your fingers.
Keeping your fingers marked on the probe, insert the probe through the centre of the steak. It helps if you rest your hand on top of the steak so you can feel that the probe is inserting straight.