Whether you’re cooking a tenderloin of beef or pork, there’s no trick that will trump the dependability of a meat thermometer. Insert one into the thickest part of the roast, or slide it in horizontally from the side if you’re cooking a hamburger.

Steaks and roasts should be cooked to 125° F for rare, 135° F for medium, and 155° F for well-done. When it reaches the desired temperature, remove the meat from the heat and let it stand. The inside temperature will continue to rise.

If you don’t have a thermometer, you can use your own hand as a reference for doneness. Place the tip of your thumb on the inside of the bottom knuckle of the index finger next to it. The flesh between your thumb and index finger will have the same firmness as well-done meat. If you place your thumb on the inside of the middle knuckle, this flesh will feel like medium-cooked meat. Moving to the inside of the top knuckle will make the flesh feel soft, like rare meat.