Sur La Table has some advice for grilling steaks and judging doneness. As steak cooks, it loses moisture and firms. Use this tip for cooking meat, judging firmness along the way:
Press your fingertip lightly against the top of the steak in the thickest part:
– Rare steak will feel fairly soft
– If the steak feels somewhat firm, it’s medium-rare – Perfection
– If it’s firm with resilience, it’s medium
– Well-done steak feels firm, springing back – Ugh, and it’s usually tough and dry. Not good.
My husband typically grills our steaks and his rule of thumb is usually: heat grill to 350 or 400 degrees and grill steaks 6-7 minutes per side, depending on thickness (our steaks are usually between 1-2 inches thick.) Enjoy.