Checking the Doneness of a Steak

And a bonus sauce recipe

A question I frequently get about steak is how to check to see if it’s done. Lots of home cooks and chefs alike prefer to use the touch method; Some use the cut-and-peek method, and others use their psychic to tell them emotionally when the steak is finished. At the end of the day, the best way to test the doneness of the steak is by using an instant-read thermometer.

BUT, what if you don’t have a thermometer? In this case, you can cut a small slit into the steak and check the inside temp, just ensure you do it in the center as that’s where the steak is the coolest and will offer the best insight. I am not talking about a large slice, just a small slit the size of a dime. The moisture loss is insignificant when done this way and will not affect the end product. Bear in mind, however, you will also need to consider the fact the steak will keep cooking after you remove it from the heat, so pull a bit earlier than you would like to allow for that.

Here are some temps to keep in mind:

Here’s a great steak sauce while you’re here.

1 tablespoon tomato puree

1 tablespoon Worcestershire Sauce

1 teaspoon soy sauce

1 teaspoon soy sauce

1 teaspoon balsamic vinegar

1 clove minced garlic

1 tablespoon chopped parsley

1 shallot minced

1 teaspoon Dijon mustard

1 tablespoon water

Combine in a bowl and brush over your steak right as you remove it from the grill or stovetop; Allow the juices to marinate with the sauce. Pour over the steak if you are slicing before serving.