Do you ever wonder how in steakhouses they always seem to bring your steak at the correct level of doneness? They never have to slice it open (that’s what I do at home, I’m a mere mortal though) and unless it’s a mixup, they’re always right. Well, they use what’s called the touch method.
Rare: Hold your left hand limp, squeeze the area between your index finger and your thumb. That’s the level of firmness to expect from something cooked rare.
Medium rare: Open your left hand, touch the same area, that’s medium rare.
Medium: Make a fist, touch that same area, that’s medium.
Well-done: Don’t bother touching it, the steak should be frowning or crying by now.