When grilling a steak, how can you tell when it's rare, medium, or well done?
by 
Santaanacanyon
ANSWERS: 6
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There are several ways. I go by an "old wives tale" that I'm sure is going to get zapped by other "answer baggers". But, if I'm willing to put my "rating" at risk, then you should take it with at least the grain of salt it's worth. Here it is: You poke the steak gently with your prongs, or the handle. If it feels like your chin, then it's rare. If it feels like your nose, then it's medium. If it feels like your forehead, then it's well done. Go ahead. Poke your face with your finger right now. Feel the difference? See what I mean? Be sure to read all the other ways listed below by other members.
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I tell by cutting open the thickest part of the steak and looking: Rare: The flesh is red and the blood is visible without pressing on flesh. Medium Rare: Reddish pink flesh, some blood can be pressed out lightly. Medium the meat is pink, but no blood can be pressed out lightly. Medium Well: Meat is pinkish gray, no blood. Well Done is cooked through and flesh is a uniform color not unlike the outside and no blood is evident. Grill times vary on alot of things like flame intensity, height from heat and thickness of meat, but I do this with charcoal: Rare: 4 minutes first side, flip and 4 minutes next side Medium Rare: 6 minutes first side, flip and 6, then check. Medium: 6 minutes first side, flip and 8, then check. Medium Well: 8 minutes first side, flip and 8, then check. Well Done: 10 minutes first side, flip and 10 minutes, then check.
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A foolproof way to tell is to buy a probe thermometer. Stick it into the middle part of the steak and pull it off the flame when the center is about 138-143*F for medium rare. Depending on the size of the steak, there will be some heat carryover even after it's off the fire, so let it rest for about 10 minutes before serving, and expect the center to cook to about 5* higher that what you initially measured, which in this case should be about 143-148*F.
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in the mid 1990's, the FDA changed their guidelines on meat temperatures. I'll include both sets of temps, as purists (such as myself) still follow the old temps.rnNote the following temps are only for beef:rnRare: 120 - 130 degrees internal temperature (Cool red center)rnMed Rare: 130-140 degrees (Warm Red center)rnMedium: 140-150 (Hot pink center)rnMedium Well : 150-160 (Very little pink)rnWell Done: 165 + (No pink)rnrnThe new FDA guidelines:rnRare: Below 140 degrees (not recommended)rnMedium Rare: 145 degreesrnMedium: 155 degreesrnMedium Well: 165 degreesrnWell done: 170 degrees
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Apparently you can tell using the fleshy major muscle in your thumb. Touch the tip of your pinky to the tip of your thumb on the same hand. With your other hand press the big thumb muscle in your palm, that is what well done feels like. Do the same with your ring finger, middle and index and they are what medium well done, medium rare and rare feel like respectively. Although it would differ somewhat between individuals I believe this is a pretty good general guide. It's better than cutting and losing all that precious meat juice. Oh god my mouth is watering, I have to go...
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We all got it close. I have cooked many steaks in a regional steak house restaurant. You check degree of done ness by touch. Here is the tried and true way. Use the muscle in your hand. Correct. Use the muscle between your thumb and forefinger on the "top" of your hand not your palm. Use the "finger" method. It works. Some people have more developed muscle in their thumb palm area. Don't go nuts. Go ahead and slice the steak. Remember your great steak will continue cooking when you take it off the fire. You can always put it back. Error on the steak being under done because when it over done there is no going back..
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