What Temperature Is Considered Medium Rare for Steaks?

What Temperature Is Medium Rare Steak?

When cooking steak, one of the most popular doneness levels is medium rare. Many steak enthusiasts argue that medium rare brings out the best flavor and texture qualities in a good cut of beef. But what exactly constitutes medium rare when it comes to steak temperature?

Defining Medium Rare Steak

Medium rare steaks are often described as being reddish-pink in the middle while being warm and juicy throughout. They should have a bright red center fading into the browned outer portion. When pressed, a medium rare steak will feel lightly firm. The internal temperature of medium rare steak falls between 130-135°F (54-57°C).

At this stage, the meat retains much of its natural juiciness and tenderness after cooking. The fat has begun to soften and render while the protein fibers have yet to toughen up from too much time over the heat. The result is a steak that melts in your mouth while offering plenty of rich, beefy flavor.

The Benefits of Medium Rare Steak

Cooking steak to medium rare doneness has several advantages over rarer or more well-done options:

• Retains natural juices better than well-done
• Shows off deep red "bull's eye" center
• Fat has chance to soften and enhance flavor
• Prevents toughening from overcooking
• Minimizes exposure to potentially harmful bacteria from eating completely raw beef

Many professional chefs and seasoned home cooks find medium rare to be the "just right" Goldilocks zone for cooking most cuts of steak. It strikes the right balance between juicy, tender meat and hot, crusty outer browning.

How to Cook Medium Rare Steak

Achieving medium rare steak requires precision cooking methods. Here are some useful tips:

• Pat steaks dry before seasoning and allow to come to room temp before cooking
• Preheat grill, broiler or pan before searing
• Choose a thick, well-marbled cut like ribeye or strip steak
• Sear the steaks quickly over high heat to lock in juices
• Monitor internal temp carefully and remove from heat at 130-135°F
• Let rest 5-10 minutes before slicing and serving

Cooking times will vary based on cut, thickness, and preferred doneness. Use an instant-read meat thermometer to track the internal temperature for best results.

The "Poke Test" for Medium Rare

If a thermometer isn't handy, the traditional "poke test" with your finger can also gauge medium rare doneness:

1. Lightly press into the thickest part of the steak
2. With your index finger relaxed, the meat should offer a touch of resistance as it gently presses back, like poking a raw tomato
3. This amount of firmness indicates medium rare temperature has been reached

With experience, seasoned cooks can reliably use the poke test finger firmness to determine when steaks have hit that sweet spot for medium rare doneness.

Other Types of Steak Doneness

While medium rare remains a popular choice, steak connoisseurs have a range of doneness options to consider:

Rare Steak

Rare steaks are cooked very quickly over high heat, just long enough to lightly sear the outer portion while keeping the inside brightly red and cool. Interior temp reaches 125°F (52°C). The meat will feel quite soft and squishy when pressed.

Medium Steak

A step beyond medium rare, medium steaks have a strip of pink color in the center surrounded by brown outer portions. Interior temperature hits around 140°F (60°C) and the flesh feels firmer to the touch.

Medium Well Steak

This midpoint between medium and well-done lacks any pink shading. Flesh takes on a uniform lightly browned appearance throughout. Interior temp reaches 150-155°F (65-68°C) and meat feels even firmer when pressed.

Well Done Steak

Some folks prefer steaks cooked all the way through without a hint of pink. Well done steaks register above 165°F (74°C). They tend to lose some natural juices and flavor in exchange for meat with a tougher, chewier texture.

Keep personal taste preferences in mind when deciding what temperature to cook your steaks. While many enjoy the buttery richness of medium rare beef, others favor the peace of mind from eliminating health risks via well-done preparation.

Safety Tips for Cooking Steak

When handling raw steaks, keep these food safety guidelines in mind:

• Use separate cutting boards and utensils for raw meat
• Wash hands thoroughly with soap and warm water after handling
• Refrigerate steaks below 40°F until ready to cook
• Preheat grill or pan to kill bacteria before searing
• Don't cross-contaminate cooked steaks with raw juices

Proper handling and thorough pre-searing or grilling provides a needed safety buffer while still allowing steaks to cook to temperatures like medium rare for enjoyable results.

Grilling Up Perfectly Cooked Steaks

Every grill master knows that tender, mouthwatering steaks go hand-in-hand with warm weather and backyard barbecuing. Preparing that first batch of sizzling steaks signals the seasonal return of dining al fresco with family and friends.

Armed with the right techniques, premium meat cuts, and a hot grill, steak enthusiasts can turn out perfect medium rare entrees all summer long. Master the poke test for doneness or utilize a trusty meat thermometer to nail that sweet spot of 130-135°F every time.

By keeping a close eye on internal steak temps and resisting the urge to constantly flip or move the meat around, backyard chefs can achieve picture-perfect grill marks on the outside while ensuring melty, pink excellence within.

As long as the grill is hot, the tongs are handy, and a stack of paper plates stands at the ready, bringing that quintessential medium rare char-grilled flavor to the table needn't be intimidating, even for novice hosts. When in doubt, remember the finger-poke doneness check for flawless medium rare steaks worthy of any festive summertime gathering.

FAQs

What is the best cut of steak for cooking medium rare?

Tender, well-marbled cuts like ribeye, strip steak, and tenderloin filet work best. The rich marbling bastes the meat from the inside and keeps it moist. Lean cuts can turn out dry and tough at higher doneness levels.

Can you eat steak tartare or beef carpaccio at medium rare temps?

No, tartare and carpaccio are served completely raw with no cooking at all. Achieving medium rare requires bringing the internal temperature to 130-135°F first to minimize health risks from bacteria.

Is medium rare steak safe for people with compromised immune systems?

Rarer steaks slightly increase the risk from illness-causing bacteria. Those at higher risk may wish to cook beef to medium or beyond 145°F internal temperature to reduce exposure.

If cutting into steak lets juices run out, did I mess up cooking it medium rare?

Not necessarily. Even properly cooked med-rare steaks will release some pinkish juices on the plate. As long as internal temp hit 130-135°F at removal, some minor leakage won't ruin quality or flavor.