Once the center of your steak starts turning warm red in color, it is well on its way to the medium-rare level. Usually, the temperature needed to get this level of doneness is 125☏ or 52☌. Steaks at this level of cooking have a cool red center. This is as close to a carnivore as you can get. Let them rest, they will continue cooking away from the heat. Once the thermometer registers 5–10☏ (-15 to -12☌) lower than the desired doneness level, remove your steaks from the heat. Position the tip at the center of the cut where it’s not in contact with the fat or bone. To get the correct reading, you should insert your thermometer through the side of the cut. Having a meat thermometer is highly recommended.
Simply observing the meat to determine the stage of cooking isn’t an accurate way of confirming doneness. The second is to cook your steak at just the right temperature. The size and shape of the steak are some factors to consider. The first step towards your goal of achieving your perfect steak is getting a good cut. You can decide to go with the richer alder and maple flavors, the stronger mesquite and hickory ones, or the sweeter and milder apple and cherry. The final taste of your steak can be influenced by the type of wood you use.
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(marinating and using rubs are also an option, but that will be your preference) You’ll just need to season with salt and pepper at the beginning and let the smoker do the rest. Unlike other preparation methods, smoking will give you a flavorful and tender steak while saving you the time you’d otherwise spend on seasoning. No matter your taste, you can use your Smoker to achieve your goals in the comfort of your home. There are as many steak preferences as there are eaters.
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