An overdone steak is a nightmare-come-true. All of that money you spent to purchase that perfect cut and time you spent to dry-age your beef (seriously, try it!) is wasted as you bite into a tough piece of tire rubber, or underdone hunk of cow.
Don't fret. We are here to give you some tips to help you get that perfect amount of pink in your steak.
This picture chart perfectly sums up the appearance of the meat for the doneness that you want:
Color and temperature are key. The redder is it, the more rare the steak is. If you're using your Traeger Meat Temperature Probe or Remote Probe Thermometer, here are the ideal temperatures for each degree of doneness:
Rare - 120 to 130 degrees F
Medium Rare - 130 to 135 degrees F
Medium - 140 to 145 degrees F
Medium Well - 155 to 160 degrees F
Well - 170+ degrees F
Here's another incredible tip that will always come in 'handy'. You can test the doneness of the steak using your hand. You want the firmness of your steak to match the firmness in your thumb muscle in each of these positions for each stage of steak doneness. I use this all the time when I don't have my thermometer in hand. It works.
Try it! Use one of our cheat sheets and Traeger that perfect steak, every time.
Images and Information Sources: