Just a quick tip for you…I know that a lot of people (um, like me!) have troubles figuring out when their meat is done, or in the case of steak, the exact “doneness” of their meat. People usually cut into their meat to check its doneness, but you don’t want to do that because all of the juices will flow out of your meat, leaving it dry (read this post for more ways to prevent this).

So, how do you know if your chicken is done, or if your ribeye is the perfect medium-well? Poke it! I first learned this concept from watching Barefoot Contessa. She said that the perfect way to check if your chicken is cooked, is to push on it a bit with your finger, and if it resists, it is finished. I know this sounds too easy, but I tried it, and I’ve used it many times since, and it really works! Just cook your chicken according to your recipe, and a few minutes before the recipe says it’s done, poke it softly with your finger, and if it resists or kind of springs back, you’re good to go. If it still feels kind of squishy, give it a couple more minutes and check again.

As far as steak goes, it’s a little more tricky because you’re not just checking IF it’s done, but HOW done it is…I used to want my meat almost burnt (I’ve since begun to appreciate a more juicy medium steak), and then there’s my dad who says, “as long as it’s not mooing anymore it’s cooked enough for me!” So, how do you tell if your steak is done to your liking? Use your own hand as a gauge. According to Men’s Health, you just press the steak in the center with your finger, and “then use your thumb, fingers, and the varying firmness of the base of your thumb as your guide.

So, you press the steak in the center with your finger, and then press your thumb to one of your fingers and feel the meaty part of your hand:

INDEX FINGER: RARE Internal temp: 125F
Soft and squishy, like a pink sponge

MIDDLE FINGER: MEDIUM RARE Internal temp: 145F
Firm but yielding, like a Nerf football

RING FINGER: MEDIUM Internal temp: 160F
Barely yielding, like a racquetball

PINKY FINGER: WELL Internal temp: 170F
Hard yet springy, like a tennis ball

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