Master Steak Doneness (Like a Pro) | Arteflame

The Most Accurate Way to Know When Your Steak is Done

The only 100% accurate method to gauge steak doneness is using an instant-read digital meat thermometer. For a perfect medium-rare steak, aim to pull the meat off the grill when it reaches 130°F. While the "finger touch test" provides a rough estimate based on firmness, measuring internal temperature ensures safety and prevents overcooking expensive cuts.

What Internal Temperature Should I Aim For?

Understanding the correct internal temperature is the difference between a juicy ribeye and a tough piece of leather. Use the chart below to determine exactly when to pull your steak off the heat. Note that "Pull Temp" is lower than "Final Temp" due to carryover cooking.

Pro Tip: When using high-heat flat top grills like the Arteflame, the searing temperature is significantly higher than standard grates. Always pull your steak 5°F earlier than you think you need to; the hot carbon steel surface creates substantial residual heat in the meat.

How Does the Finger Test Work for Steak?

If you don't have a thermometer handy, professional chefs use the "Finger Test" to compare the firmness of the meat to the fleshy part of their palm.

The Hand Guide Method

• Rare: Relax your hand completely. Poke the fleshy area below your thumb. It should feel soft and spongy, just like a rare steak.
• Medium-Rare: Touch your thumb to your index finger. The fleshy area will tighten slightly. This resistance mimics medium-rare.
• Medium: Touch your thumb to your middle finger. The muscle firms up further, representing a medium cook.
• Well Done: Touch your thumb to your pinky finger. The pad of your hand will feel hard and resistant, similar to a well-done steak.

Why is Resting the Steak Necessary?

Cutting into a steak immediately after grilling is the most common mistake home cooks make. When meat cooks, the muscle fibers contract and squeeze juices to the center.

Resting the meat for 5 to 10 minutes allows the muscle fibers to relax, redistributing the juices evenly throughout the steak. If you cut it immediately, those flavorful juices will run out onto the cutting board, leaving you with dry meat.

Pro Tip: Do not tent your steak tightly with foil while it rests. This traps steam and can soften the delicious, crusty sear you worked hard to achieve. Leave it uncovered or tented very loosely.

Frequently Asked Questions

Can I cut into the steak to check if it is done?

Avoid cutting into the steak while it is cooking or immediately after pulling it off the grill. This releases valuable internal juices and dries out the meat. Rely on an instant-read thermometer for accuracy without damaging the steak.

How exactly do I use a meat thermometer?

Insert the probe into the thickest part of the steak, ensuring you do not touch the bone or a large pocket of fat, as these conduct heat differently and will give a false reading. For thin steaks, insert the probe through the side horizontally.

Does the type of grill affect cooking time?

Yes. Flat-top grills and carbon steel cooktops conduct heat more efficiently than standard wire grates. This results in a faster, more even sear, meaning your steak may reach its target temperature quicker than expected.