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When it is impossible to keep track of the cooking time of steaks and there is no culinary thermometer at hand, the method that is called the “Okay Method” in the culinary world will come in handy.
Relax your hand and bring your thumb and forefinger together without pinching them.
medium rare
Touch the base of your thumb in the palm of your hand – the texture will match the soft roast (medium rare). The meat of this preparation is still “half-baked”. The temperature inside the meat during serving is 57 ° C.
medium
Connect your thumb and middle fingers, and then check the steak – it should feel like medium-rare meat (medium). As a rule, the meat no longer “bleeds”, and when pressed, pink juice flows out of it. The temperature inside the meat is about 63 ° C, while the beef is still soft and juicy, there should be no blood on the cut.
well done
Do the same with your thumb and pinky finger to check that the steak is well done (well done). Such meat is completely brown outwardly on the cut, reaching maximum hardness. The temperature inside the meat is about 74 ° C, this is a well-baked piece of beef.