The MeatStick Great Steak Guarantee
Menu
The MeatStick Great Steak Guarantee
The MeatStick Great Steak Guarantee
The MeatStick Great Steak Guarantee
At The MeatStick, we know that when you cook with our Smart Wireless Meat Thermometers, YOU will make GREAT steak at home.
We’re totally confident about this because the MeatStick withstands the harshest cooking environments, up to 212°F / 100°C for 24+ hours (the MeatStick Mini up to 185°F / 85°C for 8+ hours). Combine that with the versatility of our X charger (up to 260ft) or the WiFi Bridge (unlimited range) to monitor your temperatures, and you’re guaranteed a perfect steak, every time.
We GUARANTEE that your new MeatStick will help you cook GREAT STEAK at home. So, if you purchase a MeatStick and you can’t cook great steak with it, you have 30 days to return it for free. MeatStick + you = great steak or we will buy it back.
We just have a few ground rules if you want to claim this guarantee. The MeatStick Great Steak Guarantee is subject to the following terms and conditions.
At The MeatStick, we know that when you cook with our Smart Wireless Meat Thermometers, YOU will make GREAT steak at home.
We’re totally confident about this because the MeatStick withstands the harshest cooking environments, up to 212°F / 100°C for 24+ hours (the MeatStick Mini up to 185°F / 85°C for 8+ hours). Combine that with the versatility of our X charger (up to 260ft) or the WiFi Bridge (unlimited range) to monitor your temperatures, and you’re guaranteed a perfect steak, every time.
We GUARANTEE that your new MeatStick will help you cook GREAT STEAK at home. So, if you purchase a MeatStick and you can’t cook great steak with it, you have 30 days to return it for free. MeatStick + you = great steak or we will buy it back.
We just have a few ground rules if you want to claim this guarantee. The MeatStick Great Steak Guarantee is subject to the following terms and conditions.
At The MeatStick, we know that when you cook with our Smart Wireless Meat Thermometers, YOU will make GREAT steak at home.
We’re totally confident about this because the MeatStick withstands the harshest cooking environments, up to 212°F / 100°C for 24+ hours (the MeatStick Mini up to 185°F / 85°C for 8+ hours). Combine that with the versatility of our X charger (up to 260ft) or the WiFi Bridge (unlimited range) to monitor your temperatures, and you’re guaranteed a perfect steak, every time.
We GUARANTEE that your new MeatStick will help you cook GREAT STEAK at home. So, if you purchase a MeatStick and you can’t cook great steak with it, you have 30 days to return it for free. MeatStick + you = great steak or we will buy it back.
We just have a few ground rules if you want to claim this guarantee. The MeatStick Great Steak Guarantee is subject to the following terms and conditions.
This is a method that cooks your steak ¾ of the way through in a preheated oven between 200°F/93ºC to 250°F/121ºC, with you then finishing the cook by searing on a grill or cast-iron skillet. This is one of our favorite ways to cook steak – it’s a simple must-try for every chef to make GREAT STEAK. Once you master this method, you’ll have completed the first step in mastering your MeatStick!
The reverse sear works best for quickly cooking high-quality steaks with a thickness of 1 inch or more: our favorites are rib-eye, top sirloin, New York strip, porterhouse, or filet mignon! (This technique works for almost all cuts of meat.)
Preparation is the key to a perfectly cooked steak, and it takes quite some effort. Follow these steps before you start cooking:
Once everything has been set up, place the steak in your pre-heated oven. During this time, you can prepare your sides.
The MeatStick App will tell you when you’ve hit the early warning temperature of 105°F. Once you get there, here are the next steps:
* Bonus, after the initial sear and getting a nice crust but before hitting the target temperature, turn down the heat to medium and add butter, whole garlic and rosemary to the pan. Baste the steak with butter until you reach the target temperature 130°F and remove the steak from the pan to a wooden cutting board.
The final step of letting the steak rest is crucial. Never serve the steak unless it has rested properly. We usually let it rest for up to 10 min until the internal temperature of the meat stabilizes and the juices settle. This is the perfect time to plate/finalize your sides because once you do that, the meat will have rested and all your food will be at the perfect temperature, ready to be devoured.
This is a method that cooks your steak ¾ of the way through in a preheated oven between 200°F/93ºC to 250°F/121ºC, with you then finishing the cook by searing on a grill or cast-iron skillet. This is one of our favorite ways to cook steak – it’s a simple must-try for every chef to make GREAT STEAK. Once you master this method, you’ll have completed the first step in mastering your MeatStick!
The reverse sear works best for quickly cooking high-quality steaks with a thickness of 1 inch or more: our favorites are rib-eye, top sirloin, New York strip, porterhouse, or filet mignon! (This technique works for almost all cuts of meat.)
Preparation is the key to a perfectly cooked steak, and it takes quite some effort. Follow these steps before you start cooking:
Once everything has been set up, place the steak in your pre-heated oven. During this time, you can prepare your sides.
The MeatStick App will tell you when you’ve hit the early warning temperature of 105°F. Once you get there, here are the next steps:
* Bonus, after the initial sear and getting a nice crust but before hitting the target temperature, turn down the heat to medium and add butter, whole garlic and rosemary to the pan. Baste the steak with butter until you reach the target temperature 130°F and remove the steak from the pan to a wooden cutting board.
The final step of letting the steak rest is crucial. Never serve the steak unless it has rested properly. We usually let it rest for up to 10 min until the internal temperature of the meat stabilizes and the juices settle. This is the perfect time to plate/finalize your sides because once you do that, the meat will have rested and all your food will be at the perfect temperature, ready to be devoured.
This is a method that cooks your steak ¾ of the way through in a preheated oven between 200°F/93ºC to 250°F/121ºC, with you then finishing the cook by searing on a grill or cast-iron skillet. This is one of our favorite ways to cook steak – it’s a simple must-try for every chef to make GREAT STEAK. Once you master this method, you’ll have completed the first step in mastering your MeatStick!
The reverse sear works best for quickly cooking high-quality steaks with a thickness of 1 inch or more: our favorites are rib-eye, top sirloin, New York strip, porterhouse, or filet mignon! (This technique works for almost all cuts of meat.)
Preparation is the key to a perfectly cooked steak, and it takes quite some effort. Follow these steps before you start cooking:
Once everything has been set up, place the steak in your pre-heated oven. During this time, you can prepare your sides.
The MeatStick App will tell you when you’ve hit the early warning temperature of 105°F. Once you get there, here are the next steps:
* Bonus, after the initial sear and getting a nice crust but before hitting the target temperature, turn down the heat to medium and add butter, whole garlic and rosemary to the pan. Baste the steak with butter until you reach the target temperature 130°F and remove the steak from the pan to a wooden cutting board.
The final step of letting the steak rest is crucial. Never serve the steak unless it has rested properly. We usually let it rest for up to 10 min until the internal temperature of the meat stabilizes and the juices settle. This is the perfect time to plate/finalize your sides because once you do that, the meat will have rested and all your food will be at the perfect temperature, ready to be devoured.