How Do I Know When My Steak is Done?
Rare, medium, well done and levels in between are a matter of personal preference, but they can’t be timed because a cut of steak can be of differing thickness. To put it simply, thicker steaks will take longer to reach the required interior temperature than a thinner steak. Cooking time is also affected by the amount of fat and connective tissue of the chosen cut of steak and whether it has a bone or not. The correct temperature is measured at the centre of a steak or roast. Insert the thermometer so the tip is in the middle of the meat. If the centre never exceeds the preferred temperature, the results will be accurate.
However, some people prefer not to use a thermometer as they feel that piercing the meat allows the juices to escape, resulting in a less succulent steak. A good trick to use is the touch test.
Open the palm of your hand and relax it. Take the index finger of your other hand and push on the fleshy area between the thumb and the base of the palm. Make sure your hand is relaxed. This is what raw meat feels like.
Press the tip of your index finger to the tip of your thumb in an ‘OK’ sign. The fleshy area below the thumb should still be soft but not as malleable as a raw steak.
Gently press the tip of your middle finger to the tip of your thumb. This is medium rare.
Press the tip of your ring finger and your thumb together. The flesh beneath the thumb should give a little more. This is what meat cooked to a medium doneness feels like.
Now gently press the tip of your little finger and your thumb together. Again, feel the fleshy area below the thumb. It should feel quite firm. This is what well done meat feels like when you press on it
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