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Grill Steaks Rare, Medium or Well and How to Tell

Get in the habit of poking the steaks with your finger to tell when they’re done

with Steve Johnson

Length: 4:38
Produced By: Gary Junken

Over a hot grill, steaks will cook quickly, going from very soft (very rare) to somewhat soft with a bit of a spring (medium) to quite firm (well done). Steve Johnson, chef-owner of The Blue Room in Cambridge, Massachusetts, recommends touching the steaks often and cutting into them when you think they’re done, erring on the side of undercooking since you can always cook the steaks longer, if necessary. In this video he demonstrates the procedure.