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This article was co-written by Ollie George Cigliano. Ollie George Cigliano is a personal chef, food educator, and owner of Ollie George Cooks in Long Beach, California. With over 20 years of experience, she specializes in using fresh ingredients and combining traditional and modern cooking techniques. Ollie George holds a bachelor’s degree in comparative literature from the University of California, Berkeley, and a certificate in nutrition and healthy living from eCornell University.
This article has been viewed 1,489 times.
Are you making beef for dinner but don’t have a meat thermometer? Fortunately, there is another easy way to check beef doneness without a thermometer. You only need a pair of hands! Continue reading the article to know how to check ripeness with the rule of thumb.
Steps
Processing beef
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Marinate or season the beef according to taste. Marinating is up to your choice, but it will help the meat to increase its deliciousness. You can marinate the meat for a few hours, but don’t leave it too long because the salt in the marinade will absorb the moisture in the meat. A pinch of salt with a little chili on each piece of meat is enough for seasoning. [1] X Research Source
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Heat a griddle or non-stick pan. If using a pan, make sure it’s heavy, non-stick, large enough to hold all the meat. Add a medium heat oil (such as canola) to the pan and turn the heat to medium. [2] X Research Source
- Don’t use butter. They will turn brown and burn. [3] X Research Sources
- Do not add the meat if the oil is not hot enough. [4] X Research Sources
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Cook one side of the meat for 4-5 minutes on medium heat. After one side is cooked, begin to turn the other side over. [5] X Research Sources
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Cook the other side of the beef. The amount of time you need to cook the other side depends on how thick the meat is and how well cooked you want it to be. Still keep the temperature at medium. [6] X Research Source
- Rare meat with beef 60-130 cm thick, cook for more than 3-5 minutes. [7] X Research Sources
- Medium rare meat with 60-130 cm thick beef, cooked in more than 5 minutes. [8] X Research Sources
- Medium cooked meat with 60-130 cm thick steak, cooked in more than 5-7 minutes. [9] X Research Source
- The meat is cooked evenly with a 60-130 cm thick piece of beef, cooked in more than 8-10 minutes. [10] X Research Source
- Subtract 1-2 minutes of cooking if the meat is thinner than 60-130 cm.
- Add 1-2 minutes of cooking if the meat is thicker than 60-130 cm.
Beef test
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Check reproducibility. If you want the beef to achieve the desired consistency, pinch the tips of your index finger and thumb together and press with the other hand to feel the tenderness of the meat below the base of the thumb (about 2.5 cm below the palm junction) . Note the sensation and compare it with the touch of beef. [11] X Research Source[12] X Research Source[13] X Research Source
- Compare sensations to the hand and to the flesh. If both give off the same feel, the meat has reached the desired level of re-occurrence. If the beef is still tender to your hand, continue cooking or check again with a meat thermometer. [14] X Research Source[15] X Research Source[16] X Research Source
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Check for medium rare beef. If you want the meat to be medium-rare, pinch your middle finger and thumb together and press with your other hand to feel the tenderness of the flesh below the base of your thumb (about 2.5cm below the palm junction). Note the sensation and compare it with the touch of beef. [17] X Research Source[18] X Research Source[19] X Research Source
- Compare sensations to the hand and to the flesh. If both give off the same feel, the meat has reached the desired level of re-occurrence. If the beef is still tender to your hand, continue cooking or check again with a meat thermometer. [20] X Research Source[21] X Research Source[22] X Research Source
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Check for medium cooked beef. If you want the meat to be medium done. Pinch your ring finger and thumb together and press with your other hand to feel the tenderness of the flesh below the base of your thumb (about 2.5cm below the palm-to-palm intersection). Note the sensation and compare it with the touch of beef. [23] X Research Source[24] X Research Source[25] X Research Source
- Compare sensations to the hand and to the flesh. If both feel the same, the meat has reached the desired doneness. If the beef is still tender to your hand, continue cooking or check again with a meat thermometer. [26] X Research Source[27] X Research Source[28] X Research Source
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Check that the beef is cooked evenly. Pinch your little finger and thumb together. If you want the beef to be evenly cooked, pinch your pinky and thumb together and press with your other hand to feel the tenderness of the meat below the base of your thumb (about 2.5cm below the palm junction). Note the sensation and compare it with the touch of beef. [29] X Research Source[30] X Research Source[31] X Research Source
- Compare sensations to the hand and to the flesh. If both feel the same, the meat has reached the desired doneness. If the beef is still tender to your hand, continue cooking or check again with a meat thermometer. [32] X Research Source[33] X Research Source[34] X Research Source
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Remove beef from pan when desired doneness. Once the beef has reached the desired level of rareness or doneness, remove it from the griddle or pan and let it rest for a while. This pause allows the meat to soak up the water that was released during cooking, making the meat tender and succulent. [35] X Research Source
Warning
- Eating poorly processed meat will cause illness! If you want to check the temperature of the meat, use a meat thermometer.
- Don’t use this test with chicken. Chicken is cooked at about 75 degrees Celsius.
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This article was co-written by Ollie George Cigliano. Ollie George Cigliano is a personal chef, food educator, and owner of Ollie George Cooks in Long Beach, California. With over 20 years of experience, she specializes in using fresh ingredients and combining traditional and modern cooking techniques. Ollie George holds a bachelor’s degree in comparative literature from the University of California, Berkeley, and a certificate in nutrition and healthy living from eCornell University.
This article has been viewed 1,489 times.
Are you making beef for dinner but don’t have a meat thermometer? Fortunately, there is another easy way to check beef doneness without a thermometer. You only need a pair of hands! Continue reading the article to know how to check ripeness with the rule of thumb.
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