Cookaholics Bulletin Board

Hi,

One of my kids if a sous-chef at a local club. He uses his finger to check their steaks. I know that he does an excellent job at providing rare to medium-well done steaks without ever using a thermometer. Yet, when he comes over for dinner and cook's a steak, he does no better than I do and frankly does a poor job. (Not that he would ever admit this!) I believe that my finger is not the problem. I think the problem is the process and the steaks.

At work:
He checks maybe 30 steaks every night.

Every steak is the same cut. (This week boneless strip, next week tenderloin)

Every steak is identical. (USDA Prime, 6 ounce, 1 1/4", wet-aged)

Every steak is cooked the same. (Grill this week, cast iron pan next week)

Under these conditions, a finger or timer should provide consistent results. That thermometer just wastes time.

At Home:
You check 4 steaks once every ten days.

We use many different cuts: (ribeye, flat iron, spyder, tri-tip, strip, tenderloin)

Every steak is different: (Prime/Choice, 6 to16 ounces, 1 1/4" to 2", wet or dry aged)

Steaks are cooked many ways: (Charcoal, cast-iron skillet or grill pan, steel or alum. skillet, reverse sear, slow smoke)

The fact is, my finger is good for somethings but not temping a steak! What do you think?

CC

Well, in culinary school they certainly teach you the hand method to judge how done a steak is, but I think I agree with you Tim. It's not foolproof. I think the amount of fat and the thickness can complicate matters.

Amy

Thank you Amy. I think that most professionals do not understand that home cooks don't have the repetitions to be successful at this.

Tim

Uhm...going on a limb here. Mostly by looking. Rarely do I get fooled, and mostly take steak temp when doing low oven roasted before searing.

I think if your steaks are not dead consistent you won't get even close to consistent results using the finger test. For the home cook its silly, just use a damn thermometer already (or look), there is no shame in it (though I will admit thermometer technique can take time to develop).

I expect your assessment of why it doesn't work is pretty much dead on.

I do get a rough assessment sometimes by pressing down a little and looking at the juices. Only works in good, consistent light, though, and is still kind of iffy then.

Crystal,

For that, I should give you the .....

CC

Well, it seems to work okay. We like fairly rare, so the focus is searing.
Double thick is different. Heck, maybe I should test.....
Otoh, bil had a saying.... I'll stop there.

I feel better now, I was thinking I was the only one that needed a thermometer.

I figure it's done when the smoke alarm goes off.

Yeah, it's cooking the same steak, essentially, over and over that makes you accurate on that steak. I'll use a thermometer for anything more than 1/2 " thick. Any thing thinner is just getting seared.