{"id":5573,"date":"2018-04-17T10:44:09","date_gmt":"2018-04-17T16:44:09","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=5573"},"modified":"2018-04-17T10:44:09","modified_gmt":"2018-04-17T16:44:09","slug":"3-touch-tests-for-steak-doneness","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/3-touch-tests-for-steak-doneness.html","title":{"rendered":"3 Touch Tests for Steak Doneness"},"content":{"rendered":"
\n

\u00a0\u00a0We have all seen that chef who just seems to be randomly\u00a0poking the steaks.\u00a0 Here is what he is doing.\u00a0 Now you too can look like a pro!<\/i><\/h3>\n<\/header>\n
\n

 <\/p>\n

Do you know how to tell if a steak is rare, medium or well done? Because meat gets firmer as it\u2019s cooked, you can test meat by touch.<\/p>\n

There are three basic touch tests \u2014 touching the palm of your hand, your fist and your face.<\/p>\n

Yes, you could use a meat thermometer. They are great tools and we have one in our kitchen, but we prefer touch.<\/p>\n

Why? We don\u2019t want to puncture the meat and lose any of its juices. The touch test is subjective, but once you get the hang of it you\u2019ll cook the perfect steak every time, and you\u2019ll be sure to keep all of the juices in the steak until you\u2019re ready to eat it.<\/p>\n

Method 1: Palm of your Hand<\/strong>
\nHold your hand out, palm up. Poke the base of your hand by the base of the thumb. What does it feel like? If you guessed raw meat, you\u2019re right.<\/p>\n

Now, make an OK sign with your hand by touching your forefinger and thumb together. Feel the same part of your hand. It\u2019s a little firmer. This is how meat feels when it\u2019s rare.<\/p>\n

You\u2019re now going to move to your other fingers, and as you do, you\u2019ll notice the pad of your hand will get progressively firmer.<\/p>\n

Touch your middle finger to the tip of your thumb. That\u2019s how a medium rare steak feels.<\/p>\n

Next, touch the tip of your ring finger to your thumb. This is what a medium-well will feel like.<\/p>\n

Last but not least, touch your pinky to your thumb. That\u2019s the equivalent of a well-done steak.<\/p>\n

\"Finger<\/a>
Finger Test Steak Doneness<\/figcaption><\/figure>\n

 <\/p>\n

Method 2: Make a Fist<\/strong><\/p>\n

You can also do a touch test by making a fist.<\/p>\n

First, make a relaxed fist. The fleshy area of your hand between your thumb and forefinger is soft, which is how a rare steak feels.<\/p>\n

If you slightly clench your fist, it\u2019s a little firmer like medium doneness.<\/p>\n

Clench your fist tightly and the area will feel like well-done.<\/p>\n

\"fist<\/a>
Fist test for doneness.<\/figcaption><\/figure>\n

Method 3: Face Test<\/strong><\/p>\n

Your third option is the face test. Personally, we like methods 1 and 2 the best, but some people really like touching their face.<\/p>\n

When your face is relaxed (don\u2019t smile), touch your finger to your cheek. A rare steak is soft like your check<\/p>\n

Next, touch your chin. Notice that it\u2019s fleshy with some resistance. This is similar to medium doneness.<\/p>\n

If you like a steak that\u2019s medium, or with a pink center, you\u2019ll want it will be similar to when you touch the end of your nose.<\/p>\n

Lastly, touch your forehead, it\u2019s firmer, which is like well done.<\/p>\n

If you\u2019re not ready to do the touch test\u2026<\/strong><\/p>\n

As you become familiar with the touch test, it may help to have a thermometer nearby. You can touch the steak first, and decide what you think it is. Then, check yourself with a meat thermometer. If you decide to go with an instant read thermometer, here are your temperatures for doneness:<\/p>\n

Extra Rare \u2013 115-120 degrees<\/p>\n

Rare \u2013 125-130 degrees<\/p>\n

Medium Rare \u2013 135-140 degrees<\/p>\n

Medium 145-150 degrees<\/p>\n

Medium-Well \u2013 155-160 degrees<\/p>\n

Well Done \u2013 165 degrees<\/p>\n

Source:\u00a0\u00a0<\/strong>clovermeadowsbeef.com<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

\u00a0\u00a0We have all seen that chef who just seems to be randomly\u00a0poking the steaks.\u00a0 Here is what he is doing.\u00a0 Now you too can look like a pro!   Do you know how to tell if a steak is rare, medium or well done? Because meat gets firmer as it\u2019s cooked, you can test meat … Continue reading “3 Touch Tests for Steak Doneness”<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[30,112],"tags":[],"class_list":["post-5573","post","type-post","status-publish","format-standard","hentry","category-entree-beef","category-miscellaneous-information"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/5573","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=5573"}],"version-history":[{"count":2,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/5573\/revisions"}],"predecessor-version":[{"id":5605,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/5573\/revisions\/5605"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=5573"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=5573"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=5573"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}