A very long time ago, before I settled in and went back to school, I was a baker in Prudhoe Bay, Alaska. Bakers work the night shift. But we had construction crews that worked the night shift also and came in for "lunch" (and to get warm). They could eat anything they wanted including steaks.
So I cooked hundreds of steaks. I learned to tell how done a steak was by poking it with my finger--
