Determining Doneness

Here are two ways to determine the doneness of steaks.

• An instant-read thermometer can be used to determine the doneness of steaks 3/4 inch thick or thicker. Insert it horizontally into the steak (see photo below) and check the temperature. For steaks thicker than 1-1/4 inches, remove from heat when internal temperature is 5°F less than the desired temperature. The temperature will continue to rise to reach the desired temperature.

• Visually determine the doneness of steaks by cutting a small slit near the bone and checking for color. For boneless steaks, make a slit near the center. (See Doneness Color Guide below.)