Introduction: 5 Finger Rule to Perfect Steaks

I have always hated being at a cookout and getting a steak that has been butchered and slashed because the cook had to cut the steak open to see if it was done. So...Here is a simple rule of "THUMB" that has always worked for grilling steaks to your guests and your own preference.

Step 1: First.. You Will Need Steaks and Your Seasonings of Choice.

I picked up four 3/4" thick prime rib steaks. You can use what ever your choice of steak is. Put on your marinade, in my case a little extra virgin olive oil and then add your seasonings of choice.

Step 2: Start Your Fire... Thats Right Fire...

Start up the grill, I will put my coal and wood on one far side of the grill and let them get good and hot, usually around 350°. Leave the other side of your grill alone.

Step 3: Throw Your Meat Over the Fire

Add your meat directly over your fire. Flip your steaks over after about 60 seconds for thicker steak wait about 2 minutes.

Step 4: Move the Steaks to Other Side of the Grill Away From the Fire.

Time for some indirect heating. Move the steaks away from the fire and its time to use those hands to cook your steaks to perfection.

Step 5: RARE, MEDIUM RARE, MEDIUM WELL, OF TOO DANG DONE...

Take your tongs and push down on the middle of your steak. You will be able to "feel" the steak give to the pressure you apply. ( This may take a few times to get used to).

Step 6: This Is Where Your 5 Fingers Come in to Play.

With your hand open take your INDEX finger and press the meat under your thumb in. It will feel SOFT, use this as a comparison to the steak. if the steak has the same feel then it is RARE.

With your hand open take your MIDDLE finger and press the meat under your thumb in. It will feel SLIGHTLY SOFT, use this as a comparison to the steak. if the steak has the same feel then it is MEDIUM RARE.

With your hand open take your RING finger and press the meat under your thumb in. It will feel SLIGHTLY FIRM, use this as a comparison to the steak. if the steak has the same feel then it is MEDIUM WELL.

With your hand open take your PINKY finger and press the meat under your thumb in. It will feel FIRM, use this as a comparison to the steak. if the steak has the same feel then it is TOO DANG DONE or well done as others may call it..

Step 7: Enjoy..

I prefer my steaks medium well, so I use my middle finger as to get this from my steaks. Get out there and give it a try. Sounds crazy but it works and you don't have to cut up your steaks like its your first time. I hope you enjoyed my first ever Instructable. Please let me know what you think and please give this a try the next time you grill. You will swear by it from then on out.

Step 8:

Comments

author
Constructed (author)2015-06-24

I honestly thought I was the only one who knew about this trick! Great instructable!

author
wells1784 (author)Constructed2015-06-25

Thanks!

author
mbarlow3 (author)2015-06-24

I have used this method gor many years it works well.

author
wells1784 (author)mbarlow32015-06-25

Glad to hear other people have been doing this.

author
tomatoskins (author)2015-05-20

Interesting idea! I'll need to try it next time I'm out on the grill.

author
wells1784 (author)tomatoskins2015-05-21

It takes a little getting used to but it works really well.

author
jodyd45 (author)2015-06-25

also the grey color on the sear comes from overcrowding the pan or grill.

author
jodyd45 (author)2015-06-25

as far as the salt comment goes. actually it is the opposite. you want the salt on the steak to draw out the proteins as well as the sugars. this will create a great sear on your steak. it is a scientific process called the maillard reaction. this is how we chefs get those great grill marks and char which equals flavor. Also a sear does not seal in juices but is there for flavor by caramelization.

author
dug1000 (author)2015-06-24

One more tip if I may. Don't put salt on the upper side of your steak until you are about to flip it. Salt will draw out moisture from the steak and begin to steam cook that side. This causes a barrier for getting a good char, turning it grey.

author
wells1784 (author)dug10002015-06-25

Thanks for the Tip!

author
memjr73 (author)2015-05-21

Nice! Thanks.

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