Did you know your hand is the perfect meat thermometer? According to
The Barbecue Bible author
Steven Raichlen, grilling steak to perfection is as simple as judging the firmness with your forefinger and thumb—and relating it to the different textures of balls.
Rare: At 125°F, it should feel squishy, like a sponge.
Medium Rare: At 145°F, it should feel firm but yielding, like a Nerf football.
Medium: At 160°F, it should barely yield, like a racquetball.
Well-Done: At 170°F, it should be hard yet springy, like a tennis ball.