steak temps

what are the correct tempatures for steaks and what is the best method to see if they are correct

My method (although slightly low-tech) has always worked for me. Put your right hand down on the table, put your left hand on top of it so they both form an "x". Now place your right-hand thumb on the fatty part just under where your left-handed thumb joins the hand. Here comes the fun part. Touch your left-handed thumb and first finger together. Poke at the fatty part with your right hand. Notice how tender it is??

Move down your left hand, touching each finger with the thumb and poke the fatty part. This simulates the toughening of the meat as it cooks. Rare is w/o touching anything, MR is the first finger, M is the second and so on.....

Told you it was low-tech.

Just cook alot of steaks and after awhile it will become second nature, you will be able to tell the doneness just by looking and a quick feel.

[youla]

black box I learnt a similar method at school. but only using one hand,
rare...the texture of the palm area below the thumb [on the palm of the hand]
med,rare,,,touch the thumb to the index finger [for the feel of the texture]
well done...touch thumb to the nex5t finger and etc etc.....this actually is a good guide
if the customer wants it really overcooked I dont wory about the finger works I just cook it til its dead!!!! BY the way I dont use this method now , but it did help me out when I was first starting on the grill. now it is second nature.