How Chefs Know a Steak is Cooked Perfectly

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Ever ruined an expensive steak by overcooking it? In this video, we break down the four ways professional chefs know exactly when a steak is perfectly cooked without cutting it open.
From timing and touch to the cake tester and probe method, you’ll see how each technique works, its pros and cons, and which one gives the most consistent results. Whether you’re cooking at home or working a restaurant grill, this is the ultimate guide to nailing your medium-rare steak every single time.

VIDEO CHAPTERS
00:00 – Don’t Ruin Your Steak
00:18 – Timing
02:35 – Touch
04:58 – Cake Tester
07:59 – Temperature Probe

From:
Date: November 12, 2025
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24 thoughts on “How Chefs Know a Steak is Cooked Perfectly”

  3. Hello from Germany!
    In July this year, I completed my three-year apprenticeship as a chef.

    During my first few months, I was repeatedly called to the grill to test the steaks and homemade patties by touch.

    When I was in my second year of training, I took over the grill station permanently, and now I'm really good at the touch method.

    I never had steaks to practise on, so I had to learn everything on the fly, à la carte.

    It's rare for a steak to be a little too rare, but it's never too well done!

  5. And this is why I would NEVER order steak (or eggs) in a restaurant. That steak is disgusting. I would not attempt to eat that. It's cheaper for restaurants (collectively) to gaslight the punters into believing that steak is cooked than to pay for the gas to actually cook it.
    And I would of course never send anything back in a restaurant and ask them to cook it properly. I've heard too many stories. (One, to be precise, that was one too many.)

  8. Anyone can cook a steak, the skill is in knowing how good the meat is. If its been killed under stress, a couple of years of work go down the drain and its only good for stewing. If its an old milking cow, as 50% of meat is, youve got no hope. Has it been hung for two weeks or does it need two weeks in the fridge on a plate under foil turned daily? Cooking is the least of our problems. And please, connective tissue is not marbling.

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