...or do you use a meat thermometer to test the done-ness of a piece of meat? I haven't learned to trust the finger/pressure test yet so if it's a large piece of meat I generally use a meat thermometer. (I don't always trust it though.) I will admit that when pressed for time I will just cut open one of the steaks/chops/patties to assess done-ness. I know, this is wrong wrong wrong because all of the juices escape.
What are your meat-testing tips?