Doneness through touch...
I've read a number of times now that one can determine the doneness of a sauteing meat by giving it a poke with the knuckle or a fork. Based upon how quickly the flesh bounces back (or doesn't), and the toughness, it's possible to differentiate between rare, medium-rare, etc.
So they say. I've attempted to do this on a number of occasions with no luck. I've recognized that bones, the cut, and how well thawed the meat is tends to complicate the process.
Does anyone actually do this on a routine basis, and if so, how accurate do you tend to be? Any tips would be appreciated.