Grill Steaks Rare, Medium or Well and How to Tell
Get in the habit of poking the steaks with your finger to tell when they're done
with Steve Johnson
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Over a hot grill, steaks will cook quickly, going from very soft (very rare) to somewhat soft with a bit of a spring (medium) to quite firm (well done). Steve Johnson, chef-owner of The Blue Room in Cambridge, Massachusetts, recommends touching the steaks often and cutting into them when you think they’re done, erring on the side of undercooking since you can always cook the steaks longer, if necessary. In this video he demonstrates the procedure.
For more tips and some recipes from Steve check out Fine Cooking #33, pp. 30-34, and Fine Cooking #45, pp. 36-39.
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