Cooking meat to the correct temperature can be tricky, particularly with steak. Here are some handy tips to help you know without having to cut into the meat and lose all of the precious juices and flavor!
There are two basic methods, Temperature and Touch. I tend to use temperature for poultry and seafood. The touch methods are more for Steak and red meat.
Poultry: Use meat thermometer. Be careful not to touch the bone or pan to ensure an accurate reading. Juices should run clear when it is fully cooked.
Fish: Meat should effortlessly pull apart, and there should be no translucence remaining when it is fully cooked. It should be opaque throughout.
120° C Very Rare Steak
125° C Rare Steak
130-135° C Medium-Rare Steak
140° C Cooked Ham
140-145° C Medium Steak
150-155° C Medium-Well Steak
160° C Well-Done Steak, Ham, Ground Beef
165° C Poultry
170° C Veal, Lamb, Port, Beef (well done)
There are two types of touch methods.
With your first finger, lightly press on the specified part of your face and compare to the tenderness of the steak when pressed.
Here’s a link with pictures that describes it perfectly: The Finger Test