STEAK DONENESS CHART
Some chefs can tell the doneness of steak simply by touch, but it takes a ton of practice. For the rest of us, an instant-read digital thermometer delivers perfect steak results every time.
Steak continues to cook after it’s removed from heat, gaining an additional 5 to 10 degrees. Steaks thinner than ¾ inch should come off the heat 10 degrees before they reach desired doneness. Steaks that are ¾ inch or thicker should be removed from the heat 5 degrees before desired doneness.
“The only time to eat diet food is while waiting for the steak to cook." —chef Julia Child