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Memorize Michael Symon''s Clever Code Word For Breading Fried Foods

Memorize Michael Symon's Clever Code for Perfectly Cooked Steaks Every Time

In the world of culinary arts, few chefs command as much respect and admiration as Michael Symon. Known for his bold flavors, infectious enthusiasm, and no-nonsense approach to cooking, Symon has become a household name through his appearances on shows like "Iron Chef America" and "The Chew." But beyond his celebrity status, Symon is a treasure trove of practical kitchen wisdom, often sharing tips that make home cooking more accessible and enjoyable. One of his most ingenious contributions is what he calls his "clever code" – a simple, memorable system for determining the doneness of steaks without relying on fancy gadgets or guesswork. This method, which Symon has popularized in interviews, cookbooks, and cooking demonstrations, revolves around a tactile test using your own hand. It's clever, it's code-like in its simplicity, and once you memorize it, you'll never overcook or undercook a steak again.

At its core, Symon's clever code is a mnemonic device that leverages the natural firmness of your hand's muscles to mimic the texture of steak at various stages of doneness. The beauty of this technique lies in its universality – it doesn't require a thermometer, a timer, or even much experience. All you need is your non-dominant hand (to keep things clean and safe while cooking) and a basic understanding of how meat changes as it cooks. Symon often emphasizes that cooking steak is as much an art as it is a science, and this code bridges the gap by giving cooks an intuitive way to "feel" their way to perfection. Whether you're grilling a ribeye on a backyard barbecue or searing a filet mignon in a cast-iron skillet, this method ensures consistency and confidence in the kitchen.

Let's break down the code step by step, as Symon himself describes it. Start by relaxing your non-dominant hand completely, palm facing up. Touch the fleshy base of your thumb with the index finger of your other hand. This soft, yielding area represents the feel of a rare steak. Rare steaks are cooked to an internal temperature of about 125°F (52°C), where the meat is still quite soft and juicy, with a cool red center. Symon likens this to the initial stage of cooking, where the steak has just been kissed by heat but retains its raw tenderness. He advises that if you're aiming for rare, press the steak gently with your finger or tongs – it should give easily, much like that thumb pad.

Next, to check for medium-rare, which is Symon's personal favorite for most cuts, touch your thumb to your index finger, forming a loose "OK" sign. Now, feel the base of your thumb again. It should feel a bit firmer, with some resistance but still a good amount of give. This corresponds to a steak cooked to around 135°F (57°C), where the center is warm and pink, and the juices are at their peak. Symon often shares anecdotes from his restaurant days, explaining how this level of doneness brings out the best in beef's natural flavors without drying it out. He warns against overcooking beyond this point unless specifically requested, as it can turn a premium cut into something tough and lackluster.

Moving on to medium, bring your thumb to your middle finger. Press the thumb base – it's noticeably firmer now, with less bounce. This mimics a medium steak at about 145°F (63°C), where the center is pink but starting to firm up, and there's minimal bloodiness. Symon notes that this is a crowd-pleaser for those who prefer a balance between juiciness and a more cooked texture. He suggests this for leaner cuts like sirloin, where overcooking can lead to chewiness, but medium provides a safe middle ground.

For medium-well, touch your thumb to your ring finger. The base of the thumb will feel quite firm, almost taut, representing a steak at 150-155°F (66-68°C) with just a hint of pink in the center. At this stage, the meat is mostly cooked through, and Symon advises caution here, as it's easy to tip into well-done territory. He shares that in his Cleveland-based restaurants like Lola or Mabel's BBQ, he trains his staff to use this code to ensure consistency, especially during busy services when thermometers might not be practical for every steak.

Finally, for well-done, connect your thumb to your pinky finger. The thumb base becomes very firm, almost hard, with little to no give. This is akin to a steak cooked to 160°F (71°C) or higher, fully browned throughout with no pink remaining. Symon is candid about his preferences, often joking that well-done steaks are a "crime against beef," but he acknowledges that taste is subjective. He recommends this only for those who insist, and suggests marinating or using sauces to add moisture back in.

What makes Symon's code so "clever" is its memorability. It's like a secret handshake for cooks – easy to learn, hard to forget. Symon attributes its origins to old-school butchery and grilling techniques passed down from mentors in his early career. In various interviews, he's elaborated on why this works: as you touch different fingers to your thumb, you're engaging the thenar eminence muscle in varying degrees of tension, which perfectly parallels the protein coagulation in meat as it heats up. It's a bio-mechanical hack that turns your hand into a doneness gauge.

To put this into practice, Symon recommends starting with a high-quality steak, seasoned simply with salt and pepper. Preheat your grill or pan to high heat for a good sear, then cook to your desired doneness using the hand test periodically. He stresses the importance of resting the steak after cooking – at least 5-10 minutes – to let juices redistribute, enhancing tenderness regardless of doneness level. For variations, Symon adapts the code for other proteins like pork or lamb, though he notes that beef's marbling makes it the ideal candidate.

Beyond the basics, Symon dives deeper into troubleshooting common mistakes. If your steak feels too soft even after cooking, it might be under-seared; crank up the heat next time. Conversely, if it's firmer than expected, you may have overcooked it – remember, carryover cooking continues even off the heat. He also discusses how factors like steak thickness, starting temperature (room temp is best), and cut type influence the test's accuracy. For thicker cuts like porterhouse, he suggests combining the hand test with a thermometer for precision, but insists the code builds intuition over time.

Symon's philosophy extends to the broader art of cooking: it's about empowerment. In his book "Fix It with Food" or episodes of "Symon's Dinners Cooking Out," he encourages home cooks to trust their senses – sight, smell, sound, and especially touch. This code embodies that ethos, demystifying what can seem like an intimidating process. He shares stories of fans who've emailed him, thanking him for transforming their grilling game, from backyard barbecues to dinner parties.

For those looking to master it, practice is key. Symon suggests blind-testing with a partner: cook several steaks to different doneness levels, then use the hand code to identify them without cutting in. Over time, you'll develop a "feel" that's second nature. He also adapts it for vegetarian alternatives, like using it to gauge the firmness of grilled portobello mushrooms or veggie burgers, proving its versatility.

In essence, Michael Symon's clever code is more than a trick; it's a gateway to confident cooking. By memorizing this simple hand-based system – rare (open palm), medium-rare (thumb to index), medium (thumb to middle), medium-well (thumb to ring), well-done (thumb to pinky) – you're equipping yourself with a lifelong skill. As Symon puts it, "Cooking should be fun, not stressful. This code takes the guesswork out and lets the flavor shine." Whether you're a novice or a seasoned grill master, incorporating this into your repertoire will elevate your steaks from good to unforgettable. So next time you're at the stove or grill, channel your inner Iron Chef, touch your hand, and cook with certainty. Your taste buds – and your dinner guests – will thank you.

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