Which statement correctly describes steak doneness using both thermometer targets and the touch test?

Which statement correctly describes steak doneness using both thermometer targets and the touch test?

• A. Thermometer targets: Rare 125°F, Medium 140–145°F, Well done 160°F+; touch test compares firmness to the fleshy part of the hand when touching the thumb to different fingers.
• B. Thermometer targets: Rare 150°F; touch test only.
• C. Touch test only.
• D. Thermometer for all doneness at 170°F.

Answer: (A)

Understanding steak doneness comes from using two practical cues: internal temperature targets and a touch-test that compares firmness to the hand. The thermometer targets given—rare about 125°F, medium around 140–145°F, and well done at 160°F or higher—provide clear numeric goals for each level. The touch test adds a quick, tactile check by feeling how firm the steak is as the thumb touches different fingers, matching that feel to the steak’s doneness without always needing a thermometer. Used together, they give a reliable, dual-method approach to judging doneness. The other options don’t fit because they use incorrect temperature values for rare, or they rely on only one method, or they set a single temperature for all levels.

Understanding steak doneness comes from using two practical cues: internal temperature targets and a touch-test that compares firmness to the hand. The thermometer targets given—rare about 125°F, medium around 140–145°F, and well done at 160°F or higher—provide clear numeric goals for each level. The touch test adds a quick, tactile check by feeling how firm the steak is as the thumb touches different fingers, matching that feel to the steak’s doneness without always needing a thermometer. Used together, they give a reliable, dual-method approach to judging doneness. The other options don’t fit because they use incorrect temperature values for rare, or they rely on only one method, or they set a single temperature for all levels.