Dave Smith wrote:
>
> The real trick is to get them to the desired state without cutting into
> them to check. I am not good at that and tend to err on the side of raw.

If you are a chef and cook steaks all the time you learn this. Most
homeowners don't cook enough steaks to get it right. I'm close with my
timing but I'll always cut in to a steak to check when I think it might
be done. No worries, it's for me, not some whiny customer.