Final answer:
The doneness of broiled or grilled steaks is usually tested by touch or with a meat thermometer, taking into account the firmness and internal temperature of the steak that corresponds with levels ranging from rare to well-done.
Step-by-step explanation:
The doneness of broiled or grilled steaks is normally tested by touching the steak and comparing its firmness to that of different parts of the cook's hand. A more professional method involves using a meat thermometer to check the internal temperature, which corresponds to the desired level of doneness. Here is a guide to testing steak doneness:
- Rare - A rare steak will be soft and spongy with significant give and is often cool to the touch in the center. The internal temperature should be around 120°F to 125°F.
- Medium-rare - Offers some resistance but still feels tender. The internal temperature should be between 130°F to 135°F.
- Medium - Feels firm yet springy and has a hot center with a pink hue. The internal temperature should be from 140°F to 145°F.
- Medium-well - Has a slight give in the center, but mostly firm to the touch. The internal temperature ranges between 150°F to 155°F.
- Well-done - Is very firm with no give and is not recommended for optimum flavor and juiciness. The internal temperature should be 160°F or higher.
Remember that resting the steak after cooking is important for the juices to redistribute for optimal tenderness and flavor.