# Steak Temperature, no thermometer **URL:** \ **Category:** Cafe Society\ **Created:** [August 1, 2008, 11:27pm UTC](https://boards.straightdope.com/t/steak-temperature-no-thermometer/458551 "2008-08-01T23:27:23Z")\ **Posts on this page:** 9\ **Page:** 1
**Author:** ![Frylock](https://avatars.discourse-cdn.com/v4/letter/f/ce7236/32.png) [@Frylock](https://boards.straightdope.com/u/Frylock)\ **Post date:** [August 1, 2008, 11:27pm UTC](https://boards.straightdope.com/t/steak-temperature-no-thermometer/458551/1 "2008-08-01T23:27:23Z")
If I’ve got no thermometer, is there a way I can guesstimate how long a steak needs to be cooked based on its size and the temperature? My method is going to be to sear it in a skillet for two minutes on a side, then transfer it to the oven for however long it needs to be in there. But I don’t know how long it needs to be in there. Then it sits for five minutes on the plate under foil. I don’t mind a rare steak, but my wife would like hers (and the kids’) completely non-pink but also not burned. A tall order. -Kris ---
**Author:** ![HongKongFooey](https://avatars.discourse-cdn.com/v4/letter/h/c4cdca/32.png) [@HongKongFooey](https://boards.straightdope.com/u/HongKongFooey)\ **Post date:** [August 1, 2008, 11:40pm UTC](https://boards.straightdope.com/t/steak-temperature-no-thermometer/458551/2 "2008-08-01T23:40:34Z")
I have a similar situation, I like my steak med-rare, wife likes hers med-well. A few years ago I learned to check my steak by pressing on it. Cook it 2-3 mins per side over direct heat then move it to indirect heat. periodically press the meat and compare the ‘give’ to that of the fleshy part of your hand near your thumb, holding your hand open the flesh has the same give as a rare steak, touch first finger to thumb and it has the same give as med-rare, touch middle finger to thumb for medium. In your case you probably want to touch pinky to thumb to get the correct doneness for your wife. ---
**Author:** ![krisolov](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/krisolov/32/3724_2.png) [@krisolov](https://boards.straightdope.com/u/krisolov)\ **Post date:** [August 1, 2008, 11:40pm UTC](https://boards.straightdope.com/t/steak-temperature-no-thermometer/458551/3 "2008-08-01T23:40:38Z")
well, how big and of what type is the steak? as for general guidance, I’d probably heat the oven up to about 400 and if the steak were a ribeye, porterhouse or the like, say 1" thick or so… maybe 6-10 minutes? you can get a general idea of doneness by the following method: make a fist with your left hand. Moderate pressure. poke the meaty part at the base of your thumb with your index finger. poke the steak with your index finger. When the steak has a firm texture like that of the base of your thumb, it’s medium rare. best general guidance I can give. Happy steak roast! ---
**Author:** ![Frylock](https://avatars.discourse-cdn.com/v4/letter/f/ce7236/32.png) [@Frylock](https://boards.straightdope.com/u/Frylock)\ **Post date:** [August 1, 2008, 11:41pm UTC](https://boards.straightdope.com/t/steak-temperature-no-thermometer/458551/4 "2008-08-01T23:41:00Z")
[QUOTE=Frylock] If I’ve got no thermometer, is there a way I can guesstimate how long a steak needs to be cooked based on its size and the temperature? My method is going to be to sear it in a skillet for two minutes on a side, then transfer it to the oven for however long it needs to be in there. But I don’t know how long it needs to be in there. Then it sits for five minutes on the plate under foil. I don’t mind a rare steak, but my wife would like hers (and the kids’) completely non-pink but also not burned. A tall order. -Kris [/QUOTE] (Also, will the steak gods strike me down where I stand if I use a pat of margarine instead of a pat of butter on this thing? Please don’t hit me!) ---
**Author:** ![Frylock](https://avatars.discourse-cdn.com/v4/letter/f/ce7236/32.png) [@Frylock](https://boards.straightdope.com/u/Frylock)\ **Post date:** [August 1, 2008, 11:42pm UTC](https://boards.straightdope.com/t/steak-temperature-no-thermometer/458551/5 "2008-08-01T23:42:16Z")
[QUOTE=krisolov] well, how big and of what type is the steak? as for general guidance, I’d probably heat the oven up to about 400 and if the steak were a ribeye, porterhouse or the like, say 1" thick or so… maybe 6-10 minutes? you can get a general idea of doneness by the following method: make a fist with your left hand. Moderate pressure. poke the meaty part at the base of your thumb with your index finger. poke the steak with your index finger. When the steak has a firm texture like that of the base of your thumb, it’s medium rare. best general guidance I can give. Happy steak roast! [/QUOTE] Thanks, but on the other hand, ouch? -FrL- ---
**Author:** ![HongKongFooey](https://avatars.discourse-cdn.com/v4/letter/h/c4cdca/32.png) [@HongKongFooey](https://boards.straightdope.com/u/HongKongFooey)\ **Post date:** [August 1, 2008, 11:44pm UTC](https://boards.straightdope.com/t/steak-temperature-no-thermometer/458551/6 "2008-08-01T23:44:20Z")
[QUOTE=Frylock] (Also, will the steak gods strike me down where I stand if I use a pat of margarine instead of a pat of butter on this thing? Please don’t hit me!) [/QUOTE] I say if the steak gods ain’t eatin’ it, it’s none of their damn business, happy eating. [QUOTE=Frylock] Thanks, but on the other hand, ouch? -FrL- [/QUOTE] Use a pair of tongs or something to press on the steak in the oven, you’ll still get a good sense of how much it gives without burning yourself. ---
**Author:** ![krisolov](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/krisolov/32/3724_2.png) [@krisolov](https://boards.straightdope.com/u/krisolov)\ **Post date:** [August 1, 2008, 11:47pm UTC](https://boards.straightdope.com/t/steak-temperature-no-thermometer/458551/7 "2008-08-01T23:47:48Z")
you’re not shaking hands with it, just a quick poke. You’ll be fine. ---
**Author:** ![Bill\_Door](https://avatars.discourse-cdn.com/v4/letter/b/50afbb/32.png) [@Bill\_Door](https://boards.straightdope.com/u/Bill_Door)\ **Post date:** [August 2, 2008, 12:51am UTC](https://boards.straightdope.com/t/steak-temperature-no-thermometer/458551/8 "2008-08-02T00:51:03Z")
[QUOTE=HongKongFooey] I have a similar situation, I like my steak med-rare, wife likes hers med-well. A few years ago I learned to check my steak by pressing on it. Cook it 2-3 mins per side over direct heat then move it to indirect heat. periodically press the meat and compare the ‘give’ to that of the fleshy part of your hand near your thumb, holding your hand open the flesh has the same give as a rare steak, touch first finger to thumb and it has the same give as med-rare, touch middle finger to thumb for medium. In your case you probably want to touch pinky to thumb to get the correct doneness for your wife. [/QUOTE] That’s the method I’ve always used. You want to know why it works so well? Because it’s digital. ---
**Author:** ![Ferret\_Herder](https://avatars.discourse-cdn.com/v4/letter/f/e47774/32.png) [@Ferret\_Herder](https://boards.straightdope.com/u/Ferret_Herder)\ **Post date:** [August 2, 2008, 2:56am UTC](https://boards.straightdope.com/t/steak-temperature-no-thermometer/458551/9 "2008-08-02T02:56:59Z")
[QUOTE=Bill Door] That’s the method I’ve always used. You want to know why it works so well? Because it’s digital. [/QUOTE] _bangs head on desk_😛