Grill Maestro

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.