How can you tell that the meat is cooked properly without cutting into it?

Continuously cutting into the meat to check its center isn’t the best solution. As well as interrupting the cooking, it can also cause valuable juices to escape.

There are, however, more practical ways to tell whether the meat is ready.

Use a meat thermometer

The most reliable method is to use a meat thermometer. Insert it into the thickest part, without touching the bone.

For a beef steak, the recommended temperatures are:

• Rare: 50–52°C
• Medium Rare: 54–57°C
• Medium: 58–63°C
• Medium Well: 64–67°C
• Well Done: 68°C and above

This way, you can achieve your preferred level of doneness without having to cut into the steak.

Pay attention to the texture

The texture can also give you an initial indication.

The longer a steak cooks, the firmer it becomes. A rare steak remains quite soft, while a more well-done cut offers more resistance when you gently press it with tongs.

This method, of course, takes experience and isn’t as accurate as using a thermometer.

Don’t rely on appearance alone

A beautiful, caramelized crust doesn’t necessarily mean the inside has reached your preferred level of doneness.

This is especially important with thick cuts, such as a Tomahawk or a large Rib Eye.

Let it rest

The meat continues to cook slightly even after it’s removed from the heat.

Let it rest for a few minutes before cutting into it. This helps the juices redistribute and keeps the result juicier.

Conclusion

Appearance and texture can guide you, but for greater accuracy, a meat thermometer is your best ally.

With careful temperature monitoring and a few minutes of resting, you can achieve your preferred doneness without continually cutting into the meat.