How to Check the Doneness of Beef Using Your Finger

Season or marinate the beef according to your taste preferences. Marinating is optional but will enhance the flavor of the meat. You can marinate the beef for a few hours, but avoid doing it for too long as the salt in the marinade will draw out moisture from the meat. A pinch of salt and a little pepper on each piece of meat is enough for seasoning.

Preheat the grill or a non-stick skillet. If using a skillet, ensure it is heavy, non-stick, and large enough to hold all the meat. Pour a moderate-heat oil (like canola oil) into the pan and set the heat to medium.

• Avoid using butter. It will brown and burn.
• Do not add the meat until the oil is hot enough.

Cook one side of the meat for 4-5 minutes over medium heat. Once one side is done, flip the meat over to cook the other side.

Cook the other side of the beef. The cooking time for the other side depends on the thickness of the meat and how well-done you want it. Keep the heat at medium.

• For rare, cook a 60-130 cm thick steak for over 3-5 minutes.
• For medium-rare, cook a 60-130 cm thick steak for over 5 minutes.
• For medium, cook a 60-130 cm thick steak for over 5-7 minutes.
• For well-done, cook a 60-130 cm thick steak for over 8-10 minutes.
  • Subtract 1-2 minutes of cooking time if the steak is thinner than 60-130 cm.
  • Add 1-2 minutes of cooking time if the steak is thicker than 60-130 cm.

Check the doneness. To test if the beef is cooked to your desired level, press your index finger and thumb together, then use the other hand to press the soft part under your thumb (around 2.5 cm below where the palm meets). Feel the softness and compare it to the beef.

• If the touch feels the same as your hand, the meat has reached the desired doneness. If the beef is still softer than your hand, continue cooking or check with a meat thermometer.

Check for medium-rare beef. To achieve medium-rare, bring your middle finger and thumb together, and with your other hand, press on the soft area just below your thumb's base (about 2.5 cm below the point where your palm meets). Feel the texture and compare it with the beef.

• If the feel of your hand and the meat are the same, the beef has reached your desired doneness. If the meat is softer than your hand, continue cooking or check with a meat thermometer.

Check for medium doneness of beef. To achieve medium, bring your ring finger and thumb together, and with the other hand, press on the soft area under the base of your thumb (about 2.5 cm below where your palm meets). Compare the feel to that of the beef.

• If the sensation in your hand and the meat feel alike, the beef has reached the desired doneness. If the beef is still softer, cook it further or use a meat thermometer to check.

Check for well-done beef. Bring your pinky and thumb together. To get well-done beef, bring your pinky and thumb together, then press the soft area beneath your thumb's base (around 2.5 cm below where your palm joins). Compare the texture with the beef.

• If the feeling in your hand matches the meat's, the beef is done to your preference. If the beef feels softer, continue cooking or check with a thermometer.

Remove the beef from the skillet once it reaches the desired doneness. After the beef has cooked to your desired doneness, take it off the grill or skillet and let it rest. This resting period allows the juices that were released during cooking to redistribute, making the meat more tender and juicy.

• Eating undercooked meat can cause illness! To ensure the proper temperature of the meat, use a meat thermometer.
• Do not use this method for checking chicken. Chicken should be cooked at approximately 75°C.