We were really surprised to learn some of the misconceptions surrounding how to check your meat. For example, some people believe that different parts of your hand feel similar to how meat feels at varying levels of doneness, so all you have to do is compare the meat to those parts of your hand. But, chalk that one up to just another myth:
James Beard Award-winning chef and grilling expert Chris Schlesinger believes that the hand test is “really meant for restaurant chefs, since they're cooking one steak after another and have a better sense of what the meat should feel like at a certain doneness. For the home cook, it's really not practical.”
What does he suggest? To cut into the meat.
Yes, you read that right.
“Just nick the meat in a spot that's not too noticeable and peak inside. It's the way I check steak when I grill at home,” says Schlesinger.
Cutting into a steak has long been considered a big no-no because of the risk of losing the steak's precious juice. But Schlesinger firmly believes that the loss in negligible. Sure, you might lose a bit of juice from the cells you cut into. But that will in no way ruin your steak.
Also key is removing the meat from the heat just before it's how you want it. This may sound counter-intuitive, but you don't want to leave it on the grill until it's reached the level of doneness you prefer. Instead, take it off the heat one stage before this, because meat typically continues to cook and its internal temperature could raise anywhere from 5 to 10 degrees Fahrenheit.
Now that we know how simple it can be to cook steak to perfection every time, we can't wait to fire up the grill, throw on a steak and get ready for a hearty, succulent meal! Now that we have this method, we're going to be cooking steak a lot more often!
Article Source: epicurious
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