My butcher, Lorenzo told me how he learned a technique for knowing when meat is cooked to personal taste. He explained... Take one hand, palm-side up and touch the tip of the index finger (nose picker finger) with the tip of the thumb. With the other hand, press the muscle on the drumstick side of your palm. If the actual meat has that sensation then it is cooked rare. As you connect the different tips of fingers working your way to the pinky, the meat will have a corresponding well-done quality. Typically, Italians eat their meat very rare.