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We recently bought a grill. My husband is doing a GREAT job learning the ropes, HOWEVER, it kills me that he immediately slices open a steak (or porkchop or chicken breast) in order to see if it's done enough.

I argue that you need to let a steak (or whatever) rest before you cut it open because the steak will continue to cook after it's taken off the grill AND you lose the juices if you slice it open.

So...who's right? And, even if I'm wrong, how do I get my husband to tell the doneness of a steak without cutting it open?
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