Figure 15.
An instant-read thermometer can be slid sideways into a steak to judge doneness. Push the tip of the thermometer through the edge of the steak and make sure that most of the shaft is embedded in the meat and not touching any bone. Pull the steak off the grill when it registers 120 degrees for rare; 125 to 130 degrees for medium-rare; 135 to 140 degrees for medium.