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I’m known for cooking meat to spec, rare, medium rare, done…The test I used to learn is using the part between the thumb and first finger.The very outer part of the “web” is raw, move in a little and that’s rare, more is medium, and at the hand is well done.You can feel these spots with tongs n then try the steak….just another way to do about the same thing.
Regarding the risk of letting the juices out when using a thermometer: it may be best to test the temp after resting. That way it will have reached its final temp and the juices will have settled.
Absolutely love the “press” test. Will use forever. I like very rare meat and always seem to overcook it. Thanx so much.
Yeah standard chef routine. It’s not foolproof but 90 odd percent of the time it works. The trick is to keep your palm relaxed.
I keep trying to feel the difference between all these finger positions and I think I’m being punk’d. Maybe I burned all of my nerve endings in the minus 80 freezers at work. Oh well.
I must have a bad sense of temperature because I can’t tell the difference in temperature between the different positions
Michael, you’re not trying to feel different temperatures on your hand, but a different firmness as you move your thumb to each finger. You want to feel the same firmness on the meat, as it feels on your hand.
further more on that, most places don’t wear gloves when preparing food. A study found that people who wore gloves were often more careless because of the “false sense of security” that gloves= cleaner. The people often reused gloves and cross contaminated food items.. vs people who prepared food without gloves and just kept their hands clean.
Aged beef is allowed to go bad. It’s kept for 21 days at a specific temp and humidity. The bacteria has a field day on the outside but that part gets cut away and the inside is still perfectly good and safe.It’s probably best to use a thermometer with ground beef patties. The grinding of the meat allows bacteria to get inside. I actually like burgers a little pink (and juicy) inside, unwise perhaps. I would be more concerned with store bought ground beef. I grind my own so I know the meat is fresh and everything is clean. But I have seen people give their burgers the finger…so to speak.
I think liver is the most dangerous meat to buy in the store. Because nobody buys it, it’s most likely to be bad when you get it home. I love it and it’s cheap but you need to pay close attention to the color. Without being able to smell it that’s the best way to know if it’s on the way out.
Liver and onions fried with green beans and bacon fat…yummy.
Hello Elise,I have a question for you: Does this method work for large pieces of meat, for example: 12 lbs of pork shoulder?Thank you,Ravan
Hi Ravan, this method does not work on large pieces of meat. For roasts you need a meat thermometer. Or if it’s pork shoulder, you cook in low and slow until it is completely cooked through and falling apart tender. No need for a thermometer, if it’s so tender you don’t need a knife, it’s done.
This is a great idea. Was cooking your flank steak recipe and this method worked perfectly to get it cooked just right. So much easier!! Thank you for yet another amazing tip…
i agree with previous comments, first method is more rare rather than raw. although it depents with the heat in the pan
Haha, I saw this on here a long time ago and have been using it since. Takes a few times to get used to the feel but after that, smooth sailing. Awesome stuff.
when i cook i use my just thumb as rare not raw… thumb to index as mid rare thumb to middle as medium thumb to ring as mid well and thumb to pinky as well……
thats how i was taught. i’d bet this is why when i go out to eat i get a medium steak as a mid rare. happened to me last night. i asked for a mid rare and I go what i was taught to be a medium for my steak… but a lot of cooks argue that its a mid rare. my chef at my job would argue in my favor
I know it’s hard for people to believe…but the steak won’t burn them. It’s a high warm to low hot feeling. And you only need a second or two to accurately gauge it. I have used the Rare technique for years as that is how I like a steak. I really didn’t know about the other options. Thanks for the info. I’m posting this to my Facebook page as well.
If you are flame broiling your steaks and worry about burning yourself, just take a grill flipper and pull the steak out of the flames and use the finger test. This is what I usually see chefs do in restaurants.
Do you touch the meat with your fingers while it’s cooking to determine its level of done-ness, or do I poke it with a spoon or something? I have a meat thermometer that I use on chicken and roasts but this looks like this would be easier to use on steaks and pork chops.
I think it’s easiest to use your fingers. ~Elise
I am wondering if this technique applies to hamburgers… I like mine medium rare and have the hardest time getting it right. Any advise? Thank you!
It does, but only use it if you grind your own meat, or bought it freshly ground from a reputable butcher. Otherwise for safety you should cook your hamburger all the way through. ~Elise
What a great little tip! I am totally going to start using this. I use a similar technique for cooking eggs just the way I like them. I like my eggs over medium. After you flip the egg, lightly press on the yolk. You’ll feel when the yolks are cooked just right. Not to runny, not to firm. Thanks for the great advice and the great recipes. I love your site!
I also use a similar technique except it uses a clenched fist. Just loosely make a fist and push the area of skin that intersects between thumb and forefinger – lightly closed fist = raw; firmly closed fist =medium; tightly close fist = well done.
I’m quite a thin person and using your technique it’s difficult to differentiate the degrees of softness between your rare and well done.
My method of choice also. Works great.
It is not safe if the steak has been tenderized by cutting or pounding with one of those meat mallets with the sharp points. This will introduce surface bacteria into the inside of the meat. It would not be safe for ground meat products, such as patties, as bacteria can become evenly distributed through the batch used to make the patties. As for the line cook who uses the fingertip method, yuck. I hope he washes his hands frequently and wears food service gloves which he replaces immediately after scratching his head, rubbing his nose…
I think you’ll find 90% of the professional chefs and cooks out there use this method, so perhaps you might not want to eat out? Seriously, this is a well-used method. If you are going to make chicken-fried steak, or something else that requires pounding and cutting the heck out of steak, it’s probably a thin cutlet and you don’t need to test it, even with a thermometer. As for hamburger patties, the best way to ensure safety with hamburger is to grind the meat yourself, or get it from a butcher who does. The safety of the hamburger has to do with the ground meat itself, not whether or not whether or not you touch it as you cook it. Ever hear of steak tartare? It’s ground beef that is served raw. On fine dining menus everywhere. Or how about carpaccio? Steak pounded thin and served RAW. ~Elise
Glad you’ve shared this. I have been poking meat for several years now and I found that after some practice I got better results this way.
I would like to thank you for the finger test on doneness. I have taught it to my 20 year old son and his best friend. I hope when they grill it will help them. Sincerely, Lisa
This really does work like a charm… but it takes practice! A great way to get started is to try the finger test, then take the temp with the thermometer to see if you are right. Much more effective with chicken. Since a decent sized steak requires rest and will continue to cook when removed from the heat, you need to be careful to ensure that you are taking it off one level “less-cooked” than you want the finished product to be!
I much prefer using an instant read thermometer, which is much more accurate when grilling a steak that costs $12.99 a pound.
I’m a professional line cook, I use this test all the time to check my meat. It’s far quicker and easier than cutting it open to check.
In my past, I have been a professional cook, and I was taught this method for determining doneness. You quickly learn to often poke meat to see how done it is.
You can also poke boneless chicken breast to determine if it’s done. You want it to feel like the “well done” test above.
I used this method last night to grill steaks and it worked like a charm! The meat was done perfectly. Much better than poking and prodding, and losing all those delicious juices. Thanks!
Didn’t work for me. I operate heavy equipment. Pulling levers all day for 35 years has made the muscles in my hands quite tough. My hands also tingle most of the time so I use the “Face” method. Just works better for me.
I learned this technique from a cousin almost 20 years ago, and I’m only 29 now – I still use it and have shown countless friends over the years.
I must say though, I bought a cheap ($15) digital thermometer for when I make latte’s in my espresso machine and it works wonders for cooking on the grill during the summer, when everyone seems to be in a rush. I usually pull chicken off at 155 though and let it rest, at which time it will hit 165.
Great tip. And the pictures save a lot of writing time. In addition to piercing the meat, I’ve found digital instant-read thermometers have two drawbacks; the battery dies and is tough to replace, and they aren’t all that “instant”. On the other hand, they look cool in a sleeve pocket!Can you recommend a ‘fast’ thermometer?
Great suggestion on checking the temp on foods. To comment on a previous comment, yes, it does matter about the density of certain meats, but that comes with the territory. A piece of filet mignon is a “softer” feeling meat to a N.Y. Strip steak which has a denser feel. Just take that in consideration, stick the “feel” in your data banks and have fun with it. A tip on getting to know your density of certain meats and how done feels, use a instant read thermometer combined with the hand feel test and remember how it feels. Also, when your cooking chicken, first touch the end parts, the part that cooks quicker (doneness cooks from outside-in) to get a contrast to the doneness in the middle.
It’s not at all a bad method for checking steaks, filet, ribeye, NY, etc. For a burger, however, there are too many other factors at play (the density of the meat v. fat, how well packed the burger may or may not be – even seasoning can alter your result in that it allows fat to break down at lower temps than unseasoned meat). Keep in mind that it takes a piece of meat, any meat, a while to go from raw to medium rare, yet little time to go from medium rare to absolutely inedible hammered well done. My best advice is to pay attention to the juice. When a steak or burger begins to bleed, when the juices coming from the cut are bloody, you are looking at a medium rare temp. If the juices are clear, that is well done. Medium will tend to have an opaque and slightly bloody appearance.
I’ve heard this works great for steaks, but what else would you recommend testing with this method? I’d be nervous cooking chicken without a thermometer, but it seems like pork chops and tenderloin medallions would be well suited.
What about raw sausage? Lamb? Would it work okay for a pork tenderloin or rack of lamb, since they aren’t as thick as a pork loin or other roast?
For chicken, you can finger test first to see if it looks like a good time to test with a thermometer. You really do not want to be eating raw chicken so we always test with a thermometer or even cutting with a knife tip to be sure it’s cooked all the way through. I wouldn’t do this with raw sausage. But I would with a pork chop, pork loin, or lamb chop. ~Elise
Great tip. So what about chicken? Mine always seems to dry.
We have finally mastered this technique as well and can get medium rare pretty consistently now. A chef friend of mine once said, “once you stick a meat thermometer in you’ve let all the juices out and your steak might as well be well done.” I don’t know that it’s THAT dramatic but it is certainly an easy enough technique.
I use a similar method using my face. If it’s the softness of my cheek, it’s rare; my chin, medium and my forehead, well done. It’d work a treat if I didn’t keep getting distracted and forgetting that I’m cooking at all!