Meat Thermometer

Foolproof Filet

To cook a steak perfectly, you need the ideal balance between time and heat. It’s an art form . . . and SteakChamp makes you a top-notch steak artist.

This patented steak thermometer uses an innovative three-light system to tell you when a steak is prepared just how you like it.

Simply turn on the thermometer with the activator, then insert into your steak. SteakChamp flashes different colors to let you know when your steak is about to be cooked medium rare, medium, or medium well. Then, when it starts to flash in
double-time, the steak is ready to be removed from the heat. Boom. No more guesswork, no need to read the temperature on a meat thermometer, no more raw or charred meat.

German-born inventor Uli Sherraus and his team talked with food scientists and barbecue champions. And they also cooked more than 750 steaks to get the technology just right. The high-precision, intelligent measuring electronics they created take the core area temperature of the meat at several points along the probe. The result? A perfectly cooked steak. Or fish, duck, and wild game—it works for them, too.

Whether you cook it on the grill, in a pan, or in the oven, get your meat exactly right every time.
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SteakChamp - Meat Thermometer

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Grommet Launch Conversation

  • Uli

    Hello everyone! I'm proud to introduce the SteakChamp to The Grommet today. I'd be happy to answer any questions you have!

  • Nathan
    6/19/2015 12:08 PM

    How many probes are included for the price of $59.95?

  • Uli
    Uli – Special Guest
    6/19/2015 12:10 PM

    @Nathan Hi Nathan, it's one. But you just need one...even if you cook 4 steaks (with same thickness).

  • Uli
    Uli – Special Guest
    6/19/2015 12:12 PM

    @Nathan; Same thickness - same result. Just use one SteakChamp as a reference...that works great!

  • Lea Ann
    Lea Ann
    6/19/2015 12:14 PM


    Hello, so if I have three steaks, I should just stick it in the smallest one first? After it's ready, can I then just stick it in the next one? How long does it take it to read? Thank you, Lea Ann

  • Uli
    Uli – Special Guest
    6/19/2015 12:19 PM

    @Lea Ann yep! that would work, too!

    Quick...about 20 seconds....because we take the temperature on the whole surface of the probe...not at the tip only...this is a very advanced, unique an patented measureing method.

    Remember...the probe stays in the meat. No poking...

  • snype
    6/19/2015 8:07 PM

    @Uli If video says it flashes when "ALMOST MEDIUM RARE", is that when we'd remove it immediately to get RARE?

    It also says it flashes double time when it is time to remove the meat, is that double time at EVERY doneness setting?

    The video didn't clearly show the difference between normal and double-time blinking.

    It seems that a system that relies on only one probe would include a spare in the kit just in case, with the option to buy sets of extras on the side. If someone is barbecuing for a lot of people who want their steaks done a variety of ways and they are not all the same size and not all being laid on the grill at the same time, one probe doesn't cut it. Not to mention that some people might want other types of meat as well. Moving a probe back and forth between pieces of meat to "check them" while cooking would let the juices escape, not to mention cross contamination between meat types.

    When you have a probe that customizes how a piece of meat is done, in order to utilize that feature people need multiple probes, you need to offer 3 packs and 6 packs of extra probes. Perhpas they are already on your order page but I haven't looked at it yet, too busy looking at questions in the forum.

  • Mike
    Mike – Grommet Team
    6/20/2015 11:27 AM

    Hi Snype, to answer your questions:

    When it first flashes green it is just about rare. Uli said some still find it too rare at that point, so maybe wait a beat before removing it.

    SteakChamp will only flash in double time when it is ready to be removed from the grill entirely. So you'll only see that happen in red.

    With the amount of grilling you do, you might want to get a handful of SteakChamps! You're right, the last thing you want is cross-contamination. Nothing ruins a BBQ quite like food poisoning.

    If you're working with the same meat though, Uli mentioned somewhere on here that switching between steaks is pretty easy. It only takes about 20 seconds for the probe to get a read. So if you have steaks that come on at very different times, you can make the switch without compromising too much in the juice department.

  • Ronald
    6/19/2015 12:22 PM

    There are only two ways to cook a steak….and they both start with R. Rare & Ruined. With only having a Med Rare setting as the low end this device is useless to many Steak Lovers. Any thought on changes to this flaw in the future?

  • Uli
    Uli – Special Guest
    6/19/2015 12:33 PM

    @Ronald Thanks for your comment, Ronald. If you go for rare... you are an expert!

    These 3 temperatures were set after consulting many, many steakhouses in the US and around the world.

    Our previous models were able just to display one degree of doneness per probe. Based on these sales experience we set these 3 simple degrees of doneness as they represent 95% of the sales we did with the old model.

    Rare and well done was just 5% to our sales...

  • Jules
    Jules – Grommet Team
    6/19/2015 12:39 PM

    @Ronald I can see you love your "r's too: real, rough, and ready. I'm assuming a guy who cooked 750 steaks to design this product will have a different opinion...but I know people get really religious about their steaks.

  • Mike
    Mike – Grommet Team
    6/19/2015 12:41 PM

    Religious...another 'R'!

  • Brian
    6/19/2015 12:42 PM


    Wow….totally agree. Useless without a rare setting.

  • Uli
    Uli – Special Guest
    6/19/2015 12:50 PM

    @Brian We keep this "RARE" idea in mind....of course. It would be easy to set a RARE instead of a MEDIUM WELL. (we just had much more demand on medium well)

  • Len
    6/19/2015 12:53 PM

    @Brian @Uli and @Ronald

    Great Reply Uli and thank you for a great idea and product!

    I'm a "Rare-ist" too when it comes to steak... I would guess that rare could possibly be when the green light "starts" to flash. In the vid at around :30 seconds, it says it is getting close to medium rare when it starts flashing.

    "Pro" steak lovers like us "Rare-ists", would not need this to get our desire! I see no flaw or why it would be useless when they are focusing on the data!

    Keep it simple Uli!

  • Sean
    6/19/2015 1:03 PM

    The average consumer is put off by he thought of a rare steak or burger...when in reality these are most definitely the most enjoyable. Another thing about them, most "average" consumers have likely never had a rare steak/burger, because restaurants wont serve that way without you asking, and an amatuer cook is likely to either overcook it on accident, or be afraid of undercooking. And using that logic, one of these with a rare setting would be amazing, opening up the rare world to all the "n00bs."

  • Andres
    6/19/2015 1:46 PM

    Definitely needs a Rare setting.

  • Uli
    Uli – Special Guest
    6/19/2015 2:04 PM

    @Andres @sean ...Thanks Sean, thanks input is well noted.

    I need to say that our "medium rare" setting Which is about 120°F when flash for many people "rare".

    It is alway better to be lower...than too high. When it's overcooked its gone. If it is too low (for your individual liking) just give it a minute more on the grill..

  • Guest
    6/19/2015 2:15 PM

    @Uli My wife is solidly in the "Rare vs Ruined" camp. So I guess we're in the 5% of sales that you won't get.

  • Judy
    6/19/2015 3:15 PM

    @Grey @Uli--I'm going to take the liberty of apologizing profusely on behalf of these people and their stabbing attempts to ask for an adaptation to your services.

    Good grief, if you're so all-fired-up (pun intended) for a rare steak, and you can't review the video's intent and remove when it BEGINS FLASHING, then please step aside so the rest of us may carry on an amiable conversation with a man who's already done the footwork you're roughly judging from your armchair warrior seats.

    Until ANY of you self-professed "pros" invent something, mortgage YOUR entire life away, sit in front of too many bankers looking down their noses as you explain your biz plan only to get turned down, and until YOU beg, borrow and bother every friend of a friend and cook 750 or more of your OWN steaks away on an adventurous dream and then finally get YOUR break at The Grommet--please refrain from your vitriol. Not only is it uncalled for, it shows you for what you are--armchair or smartphone quarterbacks in a game you'll never play in or win.

    This product is amazing. It's something I've longed for and looked for. I'm treating myself and the husband to one for FD--albeit arriving a bit late. He'll be thrilled to enjoy his ribeye, strip or porterhouse from a fine establishment in NYC beginning with an "L." (I'd wager Uli knows the supplier I'm speaking of! :-) )

    Otherwise, let's applaud the gentleman for what he's done RIGHT instead of giving grief for something you haven't figured out from the beginning! And before it gets started, please refrain from the jabs about "where it was made" and the rest of the useless yammering from the ones who sit idly by USING EVERYTHING you wear, watch, touch, eat off of and walk on, sleep on and shower in from China. Just saying, if you're going to carry a hypocritical stick about something, have it sharp before you pick it up.

    Mr. Uli, you've done something every restaurant, backyard and kitchen chef in the country will soon want. Congratulations Sir, on a feat well-accomplished! You beat all these others out by remaining upbeat, kind--and in the end--ten million times more successful.

    After all, it's YOU who invented this little gem, while all of the "rare" people stay where they belong: in the cool red center of attention. That's the difference between you and them--YOU've been through the fire and come out on the other side. They're still blithering about temperatures. Thank you for a beautifully designed instrument, Sir!

    *off to order and has sense to remove it when it blinks*

  • Mike
    Mike – Grommet Team
    6/19/2015 3:31 PM

    Welcome back, Judy! I think you forgot to drop your microphone. Let me help you out there...

  • Uli
    Uli – Special Guest
    6/19/2015 3:40 PM

    @Judy thank you very much for your comments! would love to receive your feedback when you tested the product.

  • joanne
    joanne – Grommet Team
    6/19/2015 5:37 PM

    @judy Thank you for helping us to remind everyone to keep the spirit of this conversation board supportive and/or constructive. Constructive feedback is helpful and appreciated. Our Grommet Makers are independent entrepreneurs, who are deeply invested in their product. They hope to meet up with potential new customers here at The Grommet. A conversation that is not constructive is hurtful and deflating. If the product is not for you - explain why respectfully and constructively please and then move on. Judy, thanks for your continued support and understanding of what we are trying to accomplish. Uli - your attentiveness to every question on this board is a testament your commitment to potential customers. Thank you.

  • snype
    6/19/2015 8:49 PM

    @Judy when you're taking it upon yourself to apologize for other people's opinions and put them down for having them, yours is actually the most negative post on here. The purpose of a launch conversation is to get recurring customers perceptions of new products and to address any comments or concerns. When people are suggesting potential changes to a product, they are demonstrating an INTEREST in what the product does, not putting it down and it would be the Inventor's place to have ruffled feathers about it, not yours. He has not expressed any exasperation with this process. Again, the purpose is to get feedback on how interested people would be in buying or not buying the product and WHY, as in..."Here's what I've got, tell me what you think of it"... and in that context, all opinions are valid first impressions of a product.

  • Douglas
    6/19/2015 10:21 PM

    @snype Judy .. if any one on this post is being supercilious and patronizing, it is you. Most are explaining their preference, etc. That being said, what would be helpful is to let the buyer know at what temperatures the device beings to flash and at what temp it double flashes. That will tell a lot of us where we are in the cooking process. I agree that 120? for "medium rare," if removed immediately is about where "rare" is .. I occasionally like a steak that is "blue" in the middle but 120? is just fine. Rare, for instance, for prime rib is around 130? to 135? including rest time. Most restaurants won't serve a very rare steak without a disclaimer, nor will they serve a well done one, either .. since WD often equals overcooked.

  • Mike
    Mike – Grommet Team
    6/20/2015 12:23 AM

    Snype, we absolutely agree on the purpose of the launch conversation. Unfortunately, the comments Judy addressed did not reflect the interest you describe. "Useless" certainly qualifies as a put down and hardly resembles a recommended change. Uli hasn't expressed any exasperation because he is a true champ! :)

    Douglas, again I'm not sure "useless" qualifies as a preference and I have no doubt that is who Judy is addressing in her defense of Uli.

    In regards to the temperature of the lights, if you click on "buy" underneath the video, you will find the product details and among them:

    Internal Temperature Guideline: Green: 120-125 F = Medium Rare, Yellow : 135-140 F = Medium, Red: 149-153 F = Medium Well.

    Hope this helps!

  • Veronica
    6/19/2015 12:35 PM

    You stated that when the light flashes it's ready to come off and would be cooked properly. Are you allowing to the 15 minutes for the steak to rest to redistribute the juices (which still cooks for about 5 minutes of that time)

  • Uli
    Uli – Special Guest
    6/19/2015 12:39 PM

    @Veronica Resting is so important to the meat!!!

    When the light flashes...take the meat off the it...TILL THE FLASH STOPPS. this takes about 3-6 minutes...THEN the meat is cooked properly to the degree of doneness you expect. The core temperature of the meat increases during this time. The micro computer inside the SteakChamp takes care about this, too!!!

  • Sherry
    6/19/2015 12:39 PM

    When it says "when it starts to flash in double time it is time to remove the steak" does that mean you can set it for your preferred doneness? What if one person wants theirs Medium and another wants theirs medium well?

  • Uli
    Uli – Special Guest
    6/19/2015 12:45 PM

    @Sherry Hi setting required. Activate it and it's ready to go. Very, very simple.

    You want your steak medium rare? take it of the grill, when green light flashes...

    You want your steak medium? wait...till flash is yellow...

    You want your steak medium well? ...wait till flash is red.

    It's really very, very easy! There's no simpler way to cook perfect steaks.

  • Pol
    6/19/2015 12:46 PM

    I'm guessing this runs off a battery? If so, can it be replaced?

  • Uli
    Uli – Special Guest
    6/19/2015 12:53 PM

    @Pol Hi Pol, The SteakChamp functions with advanced and extremely energy-saving LED technology and therefore has very, very low electricity consumption. This battery will last 10-20 years when cooking 1 steak every week. The battery is so can't buy it. No need to replace, too.

  • susan
    6/19/2015 12:46 PM

    How long will the probe work, is there a battery that in time will wear out?

  • Uli
    Uli – Special Guest
    6/19/2015 12:54 PM

    @susan Hi Susan, 10-20 years...minimum (1 steak every week).

    The SteakChamp functions with advanced and extremely energy-saving LED technology and therefore has very, very low electricity consumption.

  • Tim
    6/19/2015 12:47 PM

    The price seems awfully high. Explain the rationale for the price and thanks! Tim

  • Uli
    Uli – Special Guest
    6/19/2015 1:00 PM

    @Tim Hi Tim, we would LOVE to offer it for lower cost. Why this price? It's the unique make and technology. There is no tool in the market to compare.

    - heat resistent up to 900°F (the product stays on open fire in the meat)

    - intelligent measuring technology along the probe, very precise

    - no battery change this lasts for 1,000 to 2,000 uses minimum

    - each part of the product is custom made...(we are taking about 21 parts).

    - very high quality in each part to guarantee 100% customer satisfaction.

    Does this make sense?

  • Margaret
    6/19/2015 1:25 PM

    @Uli Maybe us people on fixed incomes would love this products, sounds great just ordered an outdoor grill, but the cost is prohibitive, maybe you could offer some discounts through say AAA, AARP. Just a thought. I have a thermometer that I bought years ago from Brookstone, works great in the oven but never used it on a barbeque. Just a thought.

  • Uli
    Uli – Special Guest
    6/19/2015 1:39 PM

    @Margaret HI Margaret, Thanks for your input!

    ...the cost of our product reflect the high cost in making a product for simple and easy and long term use on real hot grills. It looks maybe "simple" buts its really unique high tech!!! The technology was born in the Germany automotive industry...

  • Douglas
    6/19/2015 10:25 PM

    @Uli It does sound very high tech and quite unique. I have an electronic thermometer with remote signal when a specified temp is reached but I would NEVER use it with an open flame. That being said, the price is a little above range but I'm sure you "price tested" it on a core group before coming out. I would suggest that you offer a 2nd one, if purchased with the 1st, at a reduced price accepting a smaller margin to move more product.

  • David
    6/19/2015 11:57 PM


    I have purchased numerous digital and analog thermometers all of witch gave unreliable results, often total failed after short time and or required new probes. All told I have spent far more than the cost of this product and still do not have a reliable way to check how done a steak is. Thus added cost of over done meat!

    If this product works as described, getting it at this price would be a bargain!

    If it works I will buy a second for my wife's steak (we like different temperature) and one for my son-in-law so when we eat over my meal will not be ruined!

    I have no affiliation with grommet or the inventors,but i do wish the luck


  • Mike
    Mike – Grommet Team
    6/22/2015 9:52 AM

    Thanks for the kind words, David! Hopefully you're buying a second and third one as soon as you try the first!

  • Wayne
    6/19/2015 12:49 PM

    The video mentioned fish and poultry use, as well. How does the calibration for the type of meat being cooked work?

  • Uli
    Uli – Special Guest
    6/19/2015 1:03 PM

    @Wayne Hi Wayne:

    - I love my salmon steak "medium", normal white fish we recommend "medium well"

    - Duck breast: medium

    - game loin: medium

    (But hey...many people do have many different likes, right?)

  • michael
    6/19/2015 12:51 PM

    intrigued for shizzle! (get it, steak sizzle/sure/dad-trying-to-stay-hip...?) Uli, please indulge me (as I'm in SF/SiliconValley) - is there an app that the thermometer will send the signal to? Or is that possibly on your roadmap? Before everyone else gets all freaky here - YES, I know that one should stay close to the grill while cooking. Another truth is I'm raising 4 kids and things can go from calm to chaos in a moment (and often seem to when I'm grilling), so having an iOS tool would make me buy this now. Thanks!

  • Lisa
    6/19/2015 1:04 PM

    @michael Ha! I am NEVER at the grill. I put the items on and go back inside. I have it down to an"art" :)

  • Uli
    Uli – Special Guest
    6/19/2015 1:08 PM

    @michael :-) App is on the road map....

    Please do NOT/ never move more than 3 steps away from grill when you have 2 or more nice ribeyes on it!

    Take a cool bottle of beer and just enjoy waiting...

  • Mike
    Mike – Grommet Team
    6/19/2015 1:14 PM

    Nailed it, Michael! Thanks for the info, Uli!

  • Becky
    6/19/2015 12:59 PM

    what about chicken?

  • Uli
    Uli – Special Guest
    6/19/2015 1:10 PM

    @Becky Hi Becky...will work, when the chicken has a big breast. The metal probe MUST fully be covered with meat. Why? Because we take the temperature on the whole surface of the probe. If meat (or fish) is too good not use in these cases.

  • Phillip
    6/19/2015 1:00 PM

    How does this work with larger cuts of meat, Tri-tip etc.?

  • Uli
    Uli – Special Guest
    6/19/2015 1:11 PM

    @Phillip Hi Phillip, YESSSS! Thanks for this great question. The bigger the meat...the better. Tri-Tip, whole roasts...all great. No Problem for SteakChamp. Very accurate on these big cuts, too.

  • Charles
    6/19/2015 1:03 PM

    Is the same product being offered at 4 units for $10 less ($49.95) at Kalamazoo Outdoor Gourmet (

  • Mark
    6/19/2015 1:10 PM

    @Charles The one you link to looks very similar, but oddly, each probe looks like its 'hardcoded' to one specific doneness. SO if you have 2 steaks you'd like cooked to medium you'd be in the same boat as this single unit.

  • Uli
    Uli – Special Guest
    6/19/2015 1:15 PM

    @Charles, this is/ was our "old" model. Each probe comes with ONE temperature setting. So there were models for rare, medium rare, medium, etc.

    The product "SteakChamp 3-color" that is offered here will do 3 pre-set degrees of doneness in one device! much butter. ;-)

  • Uli
    Uli – Special Guest
    6/19/2015 1:16 PM

    @Charles....not butter, but better. :-)

  • Madelyn
    6/19/2015 1:17 PM

    @Charles Looks like the Kalamazoo ones might be the older version -- with each probe being for one doneness -- there's that "rare" one that Sean and Ronald were looking for.

  • Nancy
    6/19/2015 2:58 PM

    @CHARLES- Actually I contacted Kalamazoo and the offering for $49.95 was for one unit, not four as shown in the illustration. Plus shipping was $16.00+. Not such a great deal after all.

  • Mike
    Mike – Grommet Team
    6/19/2015 3:54 PM

    Thanks for the clarification, Nancy!

  • Nancy
    6/19/2015 1:06 PM

    I know not all areas of the grill are exactly the same temp, nor are all steaks exactly the same thickness. So, I don't understand how you can get by with only one tool as you say. When we grill we frequently have one steak done perfectly while the other(s) are overcooked.

  • Uli
    Uli – Special Guest
    6/19/2015 1:22 PM

    @Nancy Hi Nancy...fair input. This depends very much

    a/ what kind of grill? (gas, charcoal or electric)

    b/ how many steaks are on the grill

    c/ cooking temperatures... (very high from beginning to end...or just in the beginning)

    We make great experice with strong heat at the beginning...and medium to medium low heat to cook them to the point.

    So, when heat is fairly similar and thickness is fairly similar and heat is not 1000+°F from beginning to end you will have no problem grilling 4 perfect steaks at the same time.

  • Nancy
    6/19/2015 2:55 PM

    @Uli We use a charcoal grill. We usually cook anywhere from 2-5 steaks at a time.

  • Uli
    Uli – Special Guest
    6/19/2015 4:05 PM

    @Nancy ...sounds...perfect. I LOVE charcoal grilling. This is the real way... ;-)

    Try to get steaks cut to a "similar" thickness...(we talk about food and craftsmanship...there are always fair variations) .

    Have a "direct" (hot) and a "indirect" (medium to medium-low heat) zone on the grill. Put Steaks for 90-120 seconds per side to sear, then move them to indirect zone and wait till steak reached the degree of doneness you like to have it. Flip steak every 1-2 minute to guaratee best heat impact from both sides...

  • Mark
    6/19/2015 1:07 PM

    The problem is the thickness. A really thick filet for example, I found you have to pull at about 115 to 120 because within 5 minutes it will rise 10 degrees. But a thin steak rises much less.

    And often steaks aren't packed with same thickness, so one may finish faster than the other.

    Plus it seems lik it only work on steak, not thin stuff like hamburgers or other meats like chicken

  • Uli
    Uli – Special Guest
    6/19/2015 1:31 PM

    @Mark Hi Mark, is all about time and temperature. How much the meat will rise depends on the heat you brought into the meat before removing from grill or fry pan. And the thickness. The thicker the meat...the longer it takes to heat up the center. A rare or medium rare will rise much more than a medium well core temperature. The SteakChamp knows this...take meat from heat source when flash starts...temperature will rise!!!...when flash stops you have the "point" you want to have.

  • Robert
    6/19/2015 1:09 PM

    Does this product need to be recharged. If yes, then how? If not, then how does it blink?

    Also, the description of the product says it will work on other meats besides beef. Does the product come with a conversion chart as to what cooked duck meat, fish, etc. would be temperature wise compared to a "medium" steak?

  • Uli
    Uli – Special Guest
    6/19/2015 1:43 PM

    @Robert No recharging, no need to buy batteries.


    The SteakChamp works with advanced and extremely energy-saving LED technology and therefore has very, very low electricity consumption. We use a special custom made battery that lasts for 10-20 years (1 steak per week).

  • Steven
    6/19/2015 1:21 PM

    So we've got a uber expensive meat thermometer that's going to be thrown away when it breaks or dies. The battery will leach into the earth. Another example of a product that doesn't need to be sold and harms the environment at the same time. What a waste and a shame.

  • D
    6/19/2015 1:32 PM

    @Steven could not agree more!! very well disappointing to see this on here.

  • Uli
    Uli – Special Guest
    6/19/2015 1:51 PM

    @ Steven, Hi Steven, we care about our environment.

    This is a precise electronic thermometer with an unique heat resistance.

    Our technology is extremely energy saving. This is why users never need to change a battery. (no waste due to change of batteries). Our product is tight/ It's in your food. Nothing will get out of it!

    When it's gone..we take it back and recycle it in Germany. The origin of the product.

  • Uli
    Uli – Special Guest
    6/19/2015 2:18 PM

    @Steven @D our true believe is: buying high quality products reduses waste dramatically.

    Buying "cheap" is our main waste problem (not only in gadgets but also in food).

  • Mike
    Mike – Grommet Team
    6/19/2015 2:28 PM

    Hi Steven and D, like Uli says, not having a replaceable battery will help in waste. And even if you can't find a way to get SteakChamp back to Germany when it eventually dies, I'm sure you could find a recycling center close by that will dispose of it responsibly.

  • Melissa
    6/19/2015 1:28 PM

    Would it work the same for lamb?

  • Uli
    Uli – Special Guest
    6/19/2015 1:52 PM

    @Melissa Hi Melissa, absolutely.

  • Alice
    6/19/2015 2:04 PM

    Can this be used under a broiler? Is there any kind of guarantee?

  • Uli
    Uli – Special Guest
    6/19/2015 2:09 PM

    @Alice Hi Alice, you will get a 2-years guarantee.

    Just use it as the video shows.

    Broiler? Yes, up to 900°F (thats our guarantee)

    If broiler is much higher than this...please do not use....

  • Margaret
    6/19/2015 2:11 PM

    Would this work on a rotisserie with chicken of other fowl?

  • Uli
    Uli – Special Guest
    6/19/2015 2:22 PM

    @Margaret Hi Margaret, yes...when meat is big/ thick enough to cover the whole probe. Correct position: only the stainless steel display wing protrudes from the meat.

    Reason: the whole probe is temperature sensitive!!!

  • MJ
    6/19/2015 2:22 PM

    This probe is a great idea! A couple questions: What is the temperature limit for this probe before it's damaged? Also, I see it can be used for other types of meat, but what are the actual temperature ranges calibrated for each 'done-ness'? Thank you!

  • Uli
    Uli – Special Guest
    6/19/2015 2:27 PM

    @MJ Hi took almost 90 minutes to this question. Great.

    medium rare: 120-125°F

    medium: 135-140°F

    medium well: 149-153°

    When using the SteakChamp in a proper way (in the meat) can drive your heat up to 900°F...this is WORLD RECORD for electronic meat thermometers..

    Anwers this your questions?

  • MJ
    6/19/2015 2:33 PM

    @Uli Yes, thank you! Best wishes for great success!

  • Uli
    Uli – Special Guest
    6/19/2015 2:34 PM

    @all: HOW DID WE SET OUR TEMPERATURE ranges???


    We fixed the core temperatures with an international team of experts (star chefs, steakhouse chefs, steak and meat experts from the USA and Europe).

    e.g. these gentlemen supported our product development or helped us an other way.

    Rich Ciota, Executive Chef at Gene & Georgetti, oldest steakhouse in Chicago.

    Guido Cardenas, head chef since 17 years at SPARKS steak house in New York City.

    Wayne Lohman, Germantown, TN, USA, KCBS Board Director, Certified KCBS Judge Instructor

  • Vicki
    6/19/2015 2:39 PM

    I don't understand why people are complaining. This is a marvelous gadget for steaks if you want them med rare, med, or medium well. That's what it's advertised for... not rare, not well... just the ones in the middle. If you don't want it, don't buy it. But don't complain because it's not what YOU need.

  • John
    6/19/2015 2:53 PM


  • Mike
    Mike – Grommet Team
    6/19/2015 4:19 PM

    Thanks for the kind words, Vicki!

  • Steve
    6/19/2015 3:07 PM

    I agree with those who only eat a steak rare which also the same for everyone in my family. Gotta have the rare setting before I buy one.

  • Uli
    Uli – Special Guest
    6/19/2015 3:47 PM


    We definitely will think about a setting that includes rare...but hey, why don't you buy one...and test our "medium rare" setting....which is about 120°F when flash starts...If you like you meat at lower temperatures...just give it to a friend who loves MR, MED or MW.

    Would that work? ;-)

  • Todd
    6/19/2015 3:07 PM

    Looks like a great product. I'm in the Rare Camp as well, but rare of course isn't too hard to cook! My wife on the other hand is a Medium kind of girl and because I'm a Rare, inevitably I screw hers up one way or the other. I'll be thrilled to hand her a steak just the way she likes it! Great idea! I can't wait to try it out!

  • Uli
    Uli – Special Guest
    6/19/2015 3:13 PM

    @Todd Yes, Todd. Please your wife. :-) Get her the perfect medium steak...and you will be the hero of the weekend. And the next weekend...and the next.....

  • matt
    6/19/2015 4:11 PM

    I agree with some of the more sane people on this board today . If you need a probe to tell you a good piece of meat is rare or not you shouldn't be cooking. Back away from the grill Sir !

  • Jeff
    6/19/2015 5:44 PM

    @matt And how would one tell if the steak was rare or medium rare without trial and error, potentially wasting money and a good meal in the process? I for one see the value here and hope Uli`s success will bring a lot of satisfied customers?

  • Travis
    6/19/2015 4:29 PM

    How about using in a smoker? I like to smoke tri-tips (Santa Maria Steaks) and other tasty eats. I can not see why it wouldn't work, but at the price point, I have to ask.

    Thanks for the time! Great idea and finished product.

  • Uli
    Uli – Special Guest
    6/19/2015 4:36 PM

    @Travis Hi Travis, I will definitely work in a smoker!!!

    Same like in a grill, fry pan, oven, broiler, open fire or even in between 2 hot flat irons.

    By the way...beside a flank I love tri-tips very much, too.

    (keep an eye on the flash....and enjoy!)

  • Carol
    6/19/2015 5:16 PM

    I'm going to get one even tho I like my steaks rare, but it's better than getting an overcooked steak like my husband as he overcooks mine more than not!! Lol I hate to start reading these comments on Grommet and see someone always complaining about the products when they don't even have one!! Someone is always wanting something green which is fine, but just don't buy it, same as when they find out it's made in a different country, don't but it!! Uli, I think you have come up with a great product!!!

  • Uli
    Uli – Special Guest
    6/19/2015 5:28 PM

    @Carol Thank you Carol! You will love it, for sure! It takes the guesswork out of cooking the perfect steak or roast or fish or game loin or ...

  • joanne
    joanne – Grommet Team
    6/19/2015 5:32 PM

    @Carol Thank you for helping us to remind everyone to keep the spirit of this conversation board supportive and/or constructive. Constructive feedback is helpful and appreciated. Our Grommet Makers are independent entrepreneurs, who have a very personal investment in their product and hope to meet up with potential new customers here at The Grommet. When the conversation devolves to negativity that is not constructive it's hurtful and deflating. If the product is not for you - explain why respectfully and constructively please.

  • Devan
    6/19/2015 5:31 PM

    @uli I keep reading the comments and you reference that it works for 10-20 years at 1 steak per week. that's a total of520-1040 steaks. yet I have seen you referencing a 2000 mark, but that math does not match up. and lets face it, most people that make steak that might be interested in this make a few more than one steak per week. so my question is: is it 520-1040 uses, or is it 1000-2000 uses?

  • Devan
    6/19/2015 5:37 PM

    @uli I reread the comments and don't see the number where I found 2000. but is it safe to put a limit of uses at between 500 and 1000 total?

  • Uli
    Uli – Special Guest
    6/19/2015 6:01 PM

    @Devan Hi Devan, you will be absolutely safe with 500-1000 in a total. Our packaging says "1,000 uses"...but it can easily go up to 2,000 uses.

    This depends on quite a few parameters. The 2 main parameters are...

    a/ Do you go for "medium rare" (less power consuption) or "medium well" (more power consuption...because it takes more working time)

    b/ Do you cook fast (hot) or slow (low heat)...takes your steak 8 minutes or 25 minutes? (The longer the more power consumption)

    Also these are nice numbers/ thinking:

    1,000 uses = 1,000 steaks...each steak (nice ribeye) is about 1 pound and $10 (porterhouse would be much more expensive...flank cheaper). So you would spend $10,000 on meat and 6cent "insurance fee" per steak. ($59,95/1,000).

    Not a bad deal, or? ;-)

  • Jennifer
    6/19/2015 5:55 PM

    Love this concept as an admittedly novice griller! Will the thermometer work for burgers, or only steaks?

  • Uli
    Uli – Special Guest
    6/19/2015 6:07 PM

    @Jennifer Hi Jen, make (or get) a 1-inch thick burger paddy (diameter 3inch) and you are fine!

    Just keep in mind: the whole metal probe is temperatue sensitive and MUST be covered with meat/ food all the time. WE take the temperatue on the whole sureface of the probe...not only at the tip. Which is a great advantage!!! Let me know if the product worked for you, please. Thanks.

  • Judi
    6/19/2015 6:38 PM

    How does it work for meats that are to be cooked to other temperatures than steak?

  • Mike
    Mike – Grommet Team
    6/22/2015 9:59 AM

    Hi Judi, for duck, fish, or game, the yellow light is the one to pay attention to. Once that flashes, those meats will be pink and are ready to be eaten. But you can leave them on for a little longer if you'd like.

  • Martie
    6/19/2015 7:29 PM

    What a wonderful idea! My husband and I differ in how we like our steaks and this is just the perfect tool so he doesn't overcook mine! You have a great product here and will be buying more to give as gifts come Christmas! Am sure they will all love getting this!

  • Mike
    Mike – Grommet Team
    6/19/2015 11:51 PM

    Thanks for the kind words, Martie! We hope you and your husband enjoy your perfect steaks!

  • Diane
    6/19/2015 9:31 PM

    It mentioned it works for other meats too. Does this include fish?

  • Mike
    Mike – Grommet Team
    6/19/2015 11:51 PM

    It sure does, Diane!

  • Joy
    6/19/2015 11:32 PM

    I am wondering if I can remove the thermometer from the medium rare steaks to reenter the thermometer into the steaks left on the grill to cook the remaining steaks to the medium temperature? Thank you for your time and effort on my behalf. Joy

  • Mike
    Mike – Grommet Team
    6/20/2015 11:29 AM

    Hi Joy, you sure can! Uli mentioned somewhere here that it takes about 20 seconds for the probe to gauge the temperature so it should be no trouble at all. Happy grilling!

The launch day conversation has ended. Please direct further questions about this Grommet to our Community Experience Team.