Question for those who cook a lot of steaks
Out of interest, for those of you cook a lot of steaks, past or present, how do/did you gauge the doneness?
I'm an apprentice so I'm still learning and I don't work in an establishment that cooks steaks at all, so that makes it even harder to learn a skill I believe to be fundamental for all chefs. When I do, be it at home or doing service at the restaurant in school (once a week, if I'm on that section) I use a thermometer. I can take a pretty good guess from feeling the steak, but no where near confident enough to rely purely on touch. And only with specific cuts at that, throw in something like an eye fillet or a cut of wagyu and I'm back to square one.
Anyway, I was cooking steaks the other day (at school) and had 6 on the flat top at one time. Thankfully they were quite fat so there was no risk over cooking, but it seems it doesn't take too long before using a thermometer becomes incredibly impractical.
So how do you lot check your steaks? Thermometer? Touch? Sous vide and seal? or some sort of witchcraft?
Thanks in advance!