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Steak is so cheap in the shops in the U.K at the moment, you buy a small steak 230g for as little as £2.29. The trouble i have is 2 customers in the house who prefers well done but not cremated and at times i mess up and get complaints.. My method is lightly oil steaks and rub in salt and pepper add to a red hot unoiled griddle pan sear for about 2 minutes turn over repeat and continue the procedure, obviously they look well done after a while but sometimes can be a bit rare in the middle.I have heard about this "press your finger to the steak" and this will tell you how well it's cooked -but just don't get that.

This is probably better in the 'words we used' thread.
Do you still talk about Pope's eye steak these days?
JD.

Brian, the steak has to be at room temperature before you start cooking, otherwise the heat won't reach the centre.
I use a meat thermometer to see if the steak is cooked through enough. You can get them at Amazon (Norpro mini steak thermometers).
This is a link to an explanation of the touch test. It also gives the temperatures the steak should have in the centre for the various stages.
https://www.telegraph.co.uk/food-and-dr ... our-steak/
Enjoy
Irene

hahaya2004- I usually do get the steaks out about 30 mins before cooking and let them rest for about 5 mins when cooked. I will have a look at thermometers close up the next time i go to town. Thanks for the link

John Donnelly- Pope's eye steak i think i might have heard of that before a long time ago.
A new one on me is the Tomahawk steak i seen it in the shops on fathers day.

It was always Popeseye we got if and when we got frying steak. Never really thought about the cut until JD posted. From Wikipedia ...

The base steak from which the popeseye steak is cut is the Rump steak or Round Steak, which consists of the "eye round, bottom round, and top round still connected together".

Meg

Meg wrote: ↑Sun Oct 20, 2019 5:46 pm The base steak from which the popeseye steak is cut is the Rump steak or Round Steak, which consists of the "eye round, bottom round, and top round still connected together".
Meg

Meg, The English term for what we scots would call popeseye steak is rump, but rump steak up here is actually just below the popeseye on the hind leg and is more suitable for roasting and braising .. e.g. topside, silverside, point, salmon cut and round etc.

Got a book/gift 3-4 years back by a Scottish physicist-turned-chef, which completely overturned rump steak cooking for me: keep in fridge until cooking (one hour in freezer for thin steaks) high heat start and lower heat finish, and no resting - straight to table.
Wouldn't do it any other way now.