Is it done yet?

How to know if your steak is done enough:
A rare steak feels like your cheek when you push on it.
A medium steak feels like the tip of your nose.
A well done steak feels like your forehead.

NEVER cut into the meat (beef, pork, poultry) to check for doneness and if at all possible don't stick a meat thermometer into it either. Cutting or piercing the meat allows the juices to flow OUT of the meat and that is not conducive to a juicy piece of meat. Also, allow the meat to sit for 5 to 10 minutes after cooking. The meat continues to cook when it's first removed from the heat so sitting lets it finish cooking (this also means that you should remove the meat from the heat before the internal temp is at the final temp or else you'll have overcooked meat). Sitting also lets the juices redistribute throughout the meat.