Insert sideways for thick cuts

Yes, the trick is to insert the probe from the side, not the top.

If you stab a thick steak or roast from the top, you’re guessing where the tip ends up. Usually it hits fat, bone, or sits too close to the surface. That gives you a false reading. Side insertion lets you slide the probe straight into the geometric center — the coldest part.

For a thick cut (say, 2+ inches), aim the probe parallel to the cutting board and push until the tip reaches the middle. Make sure it’s at least 1/2 inch deep. If you’re using a leave-in probe for a brisket or roast, same rule: insert from the side so it stays put and reads true.

For instant-read thermometers, test in a couple spots. One reading is never enough with thick meat.

A few seconds of proper placement saves you from overcooked edges and an undercooked center.