the thermometer - the only thing you might not have in your cooking repertoire that’s holding you back from perfectly cooked steaks. cooking to a desired temperature rather than feel or sight will always be the only accurate way to get the results that you want and that’s what i did with this @OUR COW t-bone smoked until 50c, rested for 10mins, seared on the @WeberBBQAusNZ Slate for a couple mins to bring the internal up to just under 60c then sliced and devoured a simple thermometer is the diff