Here's the secret method used by professional chefs to check for the doneness of steak:
* Extend your arm, relaxing it slightly.
* With two fingers, gently push down on the skin beneath the crook of your elbow; it should be soft to the touch. That should be the texture of a rare steak.
* Moving further down toward the wrist, as the flesh feels firmer, that should be the texture of medium, with the firmest texture being well-done.
General Guidelines for Doneness
To ensure safety and quality, the minimum internal temperature (°F.) on a meat thermometer/appearance should be:
* Ground meats – 160°
* Whole cuts (roasts and steaks, etc – 145°
* Fresh Pork (all cuts, including ground) – 160°
* Poultry (chicken, turkey, duck) – 165°
* Eggs – Yolk and white are firm * Egg dishes – 160° * Fin Fish – 145°
Information courtesy of 2009 Cattlemen's Beef Board and National Cattlemen's Beef Association