The Chef's Hand Trick for Knowing Exactly When Your Steak Is Done
The difference between a great steak and a disappointing one is usually a matter of minutes, and sometimes less. Undercook it and the texture isn't there. Overcook it by even a few minutes and you've wasted the marinade, the seasoning and whatever you paid for the cut.
Most home cooks deal with this uncertainty by either cutting into the steak (which lets the juices escape at exactly the wrong moment) or guessing (which produces inconsistent results). There's a better option, and you don't need to pay for any fancy equipment to use it. A perfectly cooked steak isn't luck -- it's technique. And the most important technique isn't seasoning or searing. It's knowing exactly when to pull the meat off the heat.
Miss that window by even a minute and the whole thing falls apart: a steak that's cooked more or less than you intended is steak that's not up...
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