Cooking a steak on the stovetop without a thermometer requires some experience and knowledge of visual and tactile cues. Here are some methods to help you determine the doneness of a steak:
Touch test (Tactile method):
- Rare: Press the center of the steak; it should feel very soft and squishy, similar to pressing the fleshy area at the base of your thumb.
- Medium-rare: Press the center of the steak; it should feel slightly firm with a little give, like pressing the area between your thumb and index finger.
- Medium: Press the center of the steak; it should feel moderately firm with a bit less give, akin to pressing the area between your thumb and middle finger.
- Well-done: Press the center of the steak; it should feel quite firm, akin to pressing the area between your thumb and pinky finger.
Visual cues:
- Rare: The center of the steak will be very red and moist.
- Medium-rare: The center will have a reddish-pink color and be moist.
- Medium: The center will have a pink color and be somewhat moist.
- Well-done: The center will be grayish-brown and mostly dry.
Cut and check:
- If you're unsure about the doneness, you can make a small cut in the center of the steak to observe the color. However, keep in mind that cutting the steak will release some of its juices.
Resting time:
- After cooking, let the steak rest for a few minutes before cutting into it. This allows the juices to redistribute within the meat and provides a more accurate representation of its doneness.
Remember, the timing for each level of doneness will vary depending on the thickness of the steak and the heat of your stovetop. It's a good idea to practice and experiment with smaller or less expensive cuts of meat until you become more confident in gauging the doneness without a thermometer.
Lastly, if you're unsure or prefer precise results, investing in a meat thermometer can be a valuable tool for achieving your desired level of doneness without any guesswork.