Where should a penetration probe thermometer be inserted when cooking a T-bone steak?

When cooking a T-bone steak, the penetration probe thermometer should be inserted in the thickest part of the meat. This is important because the thickest part of the steak is generally where the meat takes the longest to cook. By measuring the temperature in this area, you can ensure that the steak has reached a safe internal temperature throughout, thus effectively reducing the risk of foodborne illnesses.

Inserting the thermometer in the thickest part provides an accurate reading of the internal temperature, ensuring that it is cooked properly. Cooking to the appropriate temperature is critical for both safety and quality, as it helps to achieve the desired doneness while also eliminating harmful bacteria.

In contrast, inserting the thermometer in the fat area, near the bone, or on the surface would not yield reliable readings. The fat can reach different temperatures than the meat itself, the bone can insulate the meat making it cooler around that area, and surface temperatures can be deceptive, particularly if a steak is seared. Therefore, the thickest part is the optimal placement for accurate temperature measurement in cooking meat such as a T-bone steak.