Cooking Steak: It's As Plain As The Nose On Your Face

When I was a youngster, my mother taught me to use my head to measure a yard of fabric.

The first time she demonstrated this practice was in the middle of a fabric store. She held the end of a piece of material in her right hand and fully extended that arm. Then, she'd turn her head in the opposite direction and touch her nose with the other end of the fabric, which she held in her left hand. It was a quick way to measure an approximate yard, she said.

Every time she performed this animated exercise in public, I wanted to hide. But after awhile, I got over the pre-adolescent voices saying "Come on, Mom, you're embarrassing me. Someone might be watching you."

I was recently reminded of those moments of using the old noggin when I read about the method of face-testing cooked meats. Some experienced cooks punch the meat with their fingers to check the temperature and know when it's ready.

Here's how you learn the various levels of doneness:

With a poker face - no smiling or you'll be eating beef jerky - touch your cheek. That's how rare meat feels. Offering no resistance when pressed, it has a red center but should be warm all the way through.

Touch your chin. This is the feel of medium rare. The color should be bright pink to red when cut.
Now, touch the end of your nose. This will coincide with the texture of medium doneness. It has a pink center.

The area just above the bridge of your nose on your forehead is the tactile equivalent of medium-well. It has a thin line of pink remaining in the center. The bottom of your shoe is well done.
I spoke with Winn-Dixie Executive Chef Robert Tulko. He prefers gauging doneness using touch also, but with his fist.

First, make a relaxed fist, he said. The web of your hand between the thumb and forefinger on top feels like rare meat. If you slightly clench your fist, that same v-section of your hand is now medium. Clench your fist tightly, and the area will now feel like well done - hard, and in my opinion, inedible.
Tulko explained that as meats cook, the juices are drawn to the upper surface. That's why when you cut into a steak, the juices rush out.

He said you should let the steak rest for five to 10 minutes before serving and cutting. The juices will have time to settle back to the center.

Tulko has been testing the doneness of meats, pork and chicken this way for years, and he prefers the clenched-fist method to the face testing.

Surprisingly, this method really works. I tried it the other evening when I was grilling a top sirloin for one of my favorite salad recipes.

Personally, I like my steak between the nose and chin. Get it?

SOUTHWEST STEAK,
RADISH AND BLUE CHEESE SALAD

2 garlic cloves, minced
1 tablespoon chili powder
2 teaspoons ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper, freshly ground
1 1/4 pounds lean sirloin steak, about 3/4 -inch thick
6 cups chopped Romaine lettuce
8 large radishes, cut into wedges, plus whole radishes for garnish
1/2 cup blue cheese, crumbled
1 tablespoon extra virgin olive oil
1 tablespoon fresh lime juice

In a small bowl, combine garlic, chili powder, cumin, 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper. Rub spice mixture onto steak. Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill steak about four minutes per side for medium-rare. Transfer the meat to a cutting board and let rest for five minutes before cutting it into thin slices.

In a large bowl, combine lettuce, radishes, cheese, oil, lime juice and the remaining salt and pepper. Divide salad among four plates, top with steak slices and garnish with whole radishes. Serve warm.

Makes four servings.