Why the Touch Methods Are Misleading

I have really wanted to write about this topic for a while now for two reasons. The first is that even if you spend the extra money on the best cut of meat, season it to perfection and sear it so it has a perfectly aged whiskey-colored surface, all your planning and preparations are for nothing if you overcook it.

The second reason is that of all the misleading information out there that makes it seem so simple to tell the doneness of your meat without using a thermometer. If you google this topic, you will see all kinds of websites talking about the finger method, the fist method, or the face method to name a few.

That is great and all and I will go over each of these methods in a minute, but I am here to tell you unless you are a seasoned chef who is cooking many steaks a night at a high-end restaurant, these methods are never as easy as they make them out to be.

What Are the Recommended Safe Internal Meat Temperatures?

Here are the USDA’s recommended safe internal meat temperatures: beef, pork, veal, and lamb, 145°F; fish, 145°F; ground beef, 160°F; poultry, 165°F.

Following the below meat temperature guidelines are the first steps to a successful and stress-free cookout.

Here is the meat doneness internal temperature guide:

Seasoned Outdoor Cooks Often Use the Finger Test

With your palm opened and relaxed, use the index finger of your other hand to push on the fleshy area between the thumb and base of the palm. This is similar to what raw meat would feel like.

Now softly press the tip of your index finger to the tip of your thumb. There should still be plenty of give to the fleshy area below the thumb. This is similar to what rare meat would feel like.

Softly press the tip of your middle finger to the tip of your thumb. This is similar to what medium-rare meat would feel like.

Next, softly press the tip of your ring finger to the tip of your thumb. The flesh beneath your thumb should give much less. This is similar to what medium meat would feel like.

Finally, softly press the tip of your pinky to the tip of your thumb. The fleshy area below your thumb should be very firm. This is similar to what well-done meat would feel like.

Another Method to Try Is the Fist Test

Start by relaxing your face. Next, touch your finger to your cheek. This is similar to what raw meat would feel like.

Next, touch your chin area. There should still be some give but be firmer than the cheek. This is similar to what medium meat would feel like.

Lastly, touch your forehead. This is similar to what well-done meat would feel like.

The last three are all examples of the touch tests. The next time you plan on grilling a steak, try practicing by pressing on the meat while it is cooking and check the reading with a thermometer. Remember how it felt at each temperature. With enough practice, you will be better able to judge the doneness by using the touch tests.

The Face Test Is the Final Touch Test Method

Start by relaxing your face. Next, touch your finger to your cheek. This is similar to what raw meat would feel like.

Next, touch your chin area. There should still be some give but be firmer than the cheek. This is similar to what medium meat would feel like.

Lastly, touch your forehead. This is similar to what well-done meat would feel like.

The last three are all examples of the touch tests. The next time you plan on grilling a steak, try practicing by pressing on the meat while it is cooking and check the reading with a thermometer. Remember how it felt at each temperature. With enough practice, you will be better able to judge the doneness by using the touch tests.

Why You Should Rest Your Meat Before Cutting

The final thing to be aware of when checking for doneness is to take into account the rest period after you remove the meat from the grill. Your meat will continue to cook for a while after being removed from the fire because of internal heat.

The temperature can go up an additional 5 to 10 degrees after it has been removed from the grill and before you are ready to eat. I always remove the meat I am cooking at about 10 degrees lower than the doneness I want. This too may take a little trial and error but the 5-degree rule generally works.

Final Thoughts on Our Meat Temperatures Doneness Guide

That is all I have for today. If anybody else has a useful method I missed, or a fun and creative idea they would like to share, please do so in the comments.

I hope this information was helpful to you and you are one step closer to joining me in “The Grilling Life”!

Cheers,

Patrick

Now It’s Your Turn

I want to hear from you:

Which of the above cooking methods have you used before?

Which method do you prefer and do you have any tips to share?

What features do you typically like to see in an outdoor grill?

Are you going to be purchasing a smoker in the future?  Or do you plan on looking at a pellet grill, built-in or standalone gas grill, or charcoal model?

Let me know by leaving a quick comment below.

If you still have questions, please feel free to send me a message.

Cheers,

Patrick

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