Touch, Don't Pierce
Most meats require a food thermometer for gauging doneness. But to conserve juices in steak the way pro chefs do, try this touch test.
Rare: The outside consistency of beef with a cool red center should be about that of the spot between the thumb and forefinger of a relaxed hand.
Medium: To gauge if steak is just pink inside, compare how it feels with
the density of the center of your palm when you hold your hand flat.
Well: Meat that's cooked all the way through should be firm but with a slight give, similar to the texture of the tip of your nose.