When one of the terms associated with steak cooking comes up, the first red flag for most is “medium rare”. Seems like people either order it in restaurants or read in recipes without fully understanding what it means in terms of temperature and redness. What is the perfect cooking temperature and how red is it supposed to be?
We will cover all the possible confusion regarding medium rare, how to achieve it, and the color it should be in your kitchen.
What Does Medium Rare Mean?
Medium-rare refers to a level of doneness for beef, steak, and other associated variations of meat. For this particular level, the outer side has to be brown and well cooked, while the internal side must be soft, juicy, and a bit red. The preparation of medium rare cooked meat focuses on tenderness, taste, and temperature at the same time.
In this case, meat has to be warm, pinkish-red on the inside, while the outside has to gain some tough texture. For dry bite lovers, this is undoubtedly the most favorable choice as it fails to offer the maximum flavor.
The Ideal Color of Medium Rare Meat
It is incorrect to say that medium rare meat should not be bloody, however, the brighter it is means the more flagged it is as medium rare. It has to be described as bright red, warm, or pink.
*Steak Visualization*
There’s a different appearance at every bite and the first thing you’ll notice is a gradient color. The edging has a brown crust, then there’s a pink ring, and the middle is warm red. This indicates the steak is no less than medium rare.
*Guidelines for Temperature*
A nearly perfect steak with medium rare consistency requires the use of a thermometer. The steak’s inner temperature should be 130°F – 135°F, or 54°C to 57°C.
At this temperature, proteins in the meat tend to firm up while there still is a substantial amount of moisture alongside soft tender bite. That moist juicy steak gives the perfect tenderness.
Here is a table for reference regarding the degree of doneness:
- Rare: 120°F – cool red center
- Medium Rare: 130°F to 135°F – warm red center
- Medium: 140°F to 145°F – pink center
- Well Done: 160°F and above – little to no pink
*Reasons for Choosing Medium Rare?*
Culinary professionals, including chefs and steak enthusiasts, endorse medium rare as the ideal for premium steak. That’s primarily because medium rare best retains the meat’s natural water content whilst keeping its flavor intact and without turning raw or overly dried.
The touch is soft and unyielding at the same time, and the temperature indicates the steak can be safely consumed, while still allowing for a rich buttery flavor.
How to Cook a Medium Rare Steak at Home
For medium rare, start with rib eye, filet mignon, or sirloin. Take the steak out of the fridge 20–30 minutes before preparing it so that it can warm up to room temperature.
Here is a method that works.
Add some spices, salt and pepper to taste.
Prepare a grill or cast-iron skillet so that it is ready to be used over high heat.
Sear each side for about 2-3 minutes in order to develop a crust.
Finish Porterhouse steak at an internal temperature of 130 degrees. Verify with a thermometer.
Let the steak rest for 5 minutes to allow the juices to redistribute before cutting into it.
Common Misconceptions About Medium Rare
Some people think medium rare and undercooked meat is the same thing. As long as caution is taken during the cooking process, there is a safe temperature at which the food becomes flavorful and soft while ensuring adequate texture, which is not possible with a well-done meal.
It is not raw in any form, but warm, tender, and delicious with red-pink colored meat warmed through gently at the core.
Conclusion
How ‘red’ is a medium rare steak? It is just red enough to be juicy, tender, and full of flavor – but not raw. The center should be a warm red color with a crust that is brown on the outside, and it should have a gradient of pinkish color on the edges.
A medium rare steak is regarded as benchmark perfection for most steak enthusiasts. With the right technique, a medium rare steak’s internal temperature sits between 130°F and 135°F. Whether you’re ordering from a restaurant or grilling at home, knowing the parameters of medium-rare and how to attain it will elevate your skills in cooking meat to the next level.
