How Do I Know if it’s Done?

By WKBW Directors

How Do I Know if it’s Done?


How Do I Know if it’s Done?
Mr. Food’s Doneness Tips


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

To submit a comment on this article, your email address is required. We respect your privacy and your email will not be visible to others nor will it be added to any email lists.