So how many of you play the “Is it done yet game” with your meat?  Let me tell you, you’re not alone.  I think some of the cooks at restaurants do a little guessing game also and because I like my cow bloody it’s...

seldom that I ever get a steak cooked to my liking.  So how do you like your meat?  It’s basically just personal preference but don’t go ruining a good steak by cooking it well done, go eat a hamburger.  So here today I would like to offer you a trick to testing doneness as well as the sure fire method.
The sure fire method of course would be to use an instant-read thermometer (and no not the rectal type), they’re cheap and very east to use (just jam it into the fattest piece of meat). Although this method is tried and true, it’s just not practical for steak.  Now there is also a thing called time to weight ratio, this is where being flexible is key because there are many factors that can change this.  Bones conduct heat, fat acts as an insulator; shape of the cut and of course your equipment.  So basically with all those factors, I generally figure about 7 minutes for a 1 inch thick steak, but again that’s a rough approximation.
So now for the trick, first take your hand and face it palm down.  Now if you look at the area between the thumb and pointer (the web), this is your gauge.  You should be aware that as meat cooks it goes from soft to firm. So now if you relax your hand and push on the web of your hand that is what rare feels like and if you squeeze your hand closed that would be well done feels like.  If you want medium or other temps adjust the pressure between the looseness and firmness of your hand.  So now apply this to the meat by pushing down on the fattest piece of the steak and use the hand gauge to test the doneness.  Pretty damn simple.
One last thing, a steak only has two side’s right?  So why flip it more then once let the thing cook.  This will keep the juices where they’re supposed to be, in the steak.

FTLS (For the ladies salad)
Mescaline or Spring mix
Sun dried cranberries
Walnuts
Gorgonzola

Dressing:
¼ cup White balsamic vinegar
1 tbs Dijon mustard
1 tbs Sugar
Approx. 2 cups Vegetable oil

Mix mescaline, walnuts, cranberries and gorgonzola in a bowl to your liking.  Remember the article on emulsification, well were going to use it here for the dressing.  Put the vinegar in the blender with the sugar and mustard.  Now with the lid on blend on high and at first add the oil drop by drop until it starts to thicken then can be added at a constant stream until tasty. Eat!