Mastering Steak Doneness Without a Thermometer: A Chef’s Guide to Perfect Results

Cooking steak perfectly without a thermometer might sound tricky, but it is easier than you think. Overcooking turns your juicy ribeye into a chewy disaster, while undercooking can leave it too rare for comfort.

Fortunately, with a simple touch test using your hand, you can achieve professional-level steak doneness every time.

Chef Joe Flamm of Chicago’s BLVD Steakhouse reveals the secret method chefs use daily. “For smaller cuts and speed, many chefs can check it by feel,” he explains. This technique involves comparing the resistance of your steak to the fleshy base of your thumb.

Start by touching your thumb to your forefinger for medium rare—this makes the base of your thumb feel soft and springy.

Touch your middle finger for medium, your ring finger for medium-well, and your pinky for well-done. Each step increases the firmness, mimicking the transformation steak undergoes as it cooks.

Why Steak Texture Changes as It Cooks

As steak cooks, heat breaks down fat and muscle, causing the meat to firm up. Chef Flamm describes the science behind it: “Whenever you cook a steak longer, you’re just drying it out and losing moisture, which gives it a tougher texture.”

This firmness provides the key to understanding doneness by feel.

To get the best results, Flamm recommends a tried-and-true approach: sear the steak over high heat to create a flavorful crust, then finish it over indirect heat to slowly reach the desired doneness.

Letting the steak rest after cooking helps retain its juices, ensuring tender, juicy bites every time.

Practice Makes Perfect

Perfecting this technique may take a few tries, but with time, you will confidently judge steak doneness like a seasoned chef.

Skip the thermometer, trust your hands, and enjoy steak cooked exactly how you like it.

Want more chef-approved tips for cooking the perfect steak? Visit our homepage for guides, recipes, and expert advice.