Everyone likes their steak cooked just so, but how do you tell when your steak is done to medium or medium well? According to the pros the best ways to tell are with a trusty meat thermometer or by using the hand test.
When using a meat thermo- meter to test your steak insert the tip of the thermometer in the center of the thickest part of the steak. When it reads 135 the steak is medium-rare, a reading of 140o indicates a medium steak and medium-well occurs at 150. It is not recommended to eat beef at temperatures below 135.
The hand test is used to test the firmness of the meat compared to the muscular pad at the base of your thumb. When your hand is open and relaxed this pad is the firmness of raw
meat. When you touch the tip of your middle finger to the tip of your thumb it is the firmness of medium-rare and to the ring finger firms it up to medium, pinky is an extra rm well-done. Although rare is not recommended, thumb to pointer finger is the test for rare.
Regardless of the testing method always start with room temperature steaks (not frozen or cold) and a piping hot grill.
Brush the steaks with your favorite oil or butter and season to taste, a generous salting helps to tenderize the meat. Grill until golden brown and slightly charred before flipping. It is best to only ip once and try to pierce the meat when flipping. After cooking, tent with foil and let steaks rest for 5 minutes before slicing and serving hot.