Your eyes can tell you a lot, especially when you’re making burgers or steak tips. Look at the juices that start beading on the surface of the meat. When those tiny red or pink beads appear, the inside is still raw-ish. When the juices turn a clear or slightly tan color, you’re moving toward medium or well-done.
For burgers, the center dip is your friend. Make a small indentation in the middle of your raw patty. When it puffs up and the sides get a nice brown crust, it’s probably done. If it’s still sunken and sad, it needs more time. You can also use the “eyeball the edge” trick: if the pink has almost climbed up the sides of the patty, flip it.
