Check doneness by pressing a steak in the center, says Steven Raichlen, [author of The Barbecue! Bible]. Then use your thumb, fingers, and the varying firmness of the base of your thumb as your guide.
What is your steak type?
INDEX FINGER: RARE
Internal temp: 125ºF
Soft and squishy, like a pink sponge
MIDDLE FINGER: MEDIUM RARE
Internal temp: 145ºF
Firm but yielding, like a Nerf football
RING FINGER: MEDIUM
Internal temp: 160ºF
Barely yielding, like a racquetball
PINKY FINGER: WELL
Internal temp: 170ºF
Hard yet springy, like a tennis ball
This is sooo simple and so accurate it will amaze you. I have been going by feel for years and it works.
Me I like it more on the medium rare side of things.
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