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”

  2. Great video! I use the touch method. My daughter and I like out steak on the rare side of rare but we want a crust. A very hot grill or cast iron does the trick. My mother likes her steaks between medium rare and medium. We all can be a little forgiving on the temperature of the steak if we get the good crust.

  8. I have a 100,000 BTU propane burner that I just haul out to the patio. I usually use it for a big wok but it works for this too. Then again I am more than happy to fire up some charcoal. I don't NEED a probe but I use one anyway.

  9. I'm not a chef, but I worked in respectable restaurants as a line cook all through college. One of them was a stake house with a 400 person capacity. What I'll say is timing and touch were always my primary indicators, but I almost always double checked every steak with a probe.Other cooks I worked with didn't use probes at all. I had fewer steaks sent back.

  10. Different cut of meat, different time to cook and rest.. And why English chefs like to finish cook steak in the oven? They don't have enough skills to control the heat of the pan and cook the steak on the iron pan.?

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