Medium-rare
A medium-rare steak is cooked to 55 to 57°C (130 to 135°F) inside, with a warm red-pink center. Many chefs see it as the best balance of tender and juicy.
Also called Medium rare, Medium-rare steak.
Medium-rare is the level of doneness where the center of a steak is warm and red-pink, the color fades toward the edges, and the outside is browned. The final internal temperature is 55 to 57°C (130 to 135°F). Many cooks consider it ideal for tender beef cuts such as ribeye, strip, sirloin and fillet, as well as lamb. It sits between rare and medium.
How to do it
- Use a steak at least 2.5 cm (1 inch) thick. Dry it and salt it.
- Heat a heavy pan or grill until very hot. Add a thin film of high smoke point oil to a pan.
- Sear 2 to 3 minutes per side, turning every minute if you prefer an even crust.
- Check the center. Take it off the heat at 50 to 52°C (122 to 126°F).
- Rest for 5 minutes. It will rise to medium-rare.
For thick steaks, try the reverse sear or sous vide. Both give an even pink center from edge to edge.
How to tell it is done
A thermometer in the thickest part reads 55 to 57°C (130 to 135°F) after resting. Cut in and the center is red-pink and warm, with a thin brown band under the crust. When pressed, the meat is soft but springs back slightly.
Why it works
At medium-rare, the muscle proteins have begun to firm, but have not squeezed out much juice. Fat in marbled cuts has started to soften. The meat is tender and juicy and tastes of beef rather than of browning alone.
Common mistakes
- Using it for ground meat. Burgers and meatballs should reach 71°C (160°F), because bacteria from the surface are mixed through.
- Using it for chicken. Poultry always needs 74°C (165°F).
- Skipping the rest. The temperature rise is part of the cooking.
- Judging by time alone. Steak thickness and heat vary too much. Use a thermometer.
- Serving it to people at higher risk. USDA advises 63°C (145°F) for whole cuts, which is closer to medium. For pregnant women, older adults and people with weak immunity, cook to that.
In recipes
"Medium-rare" or "cook to 130°F" both mean this. In French, saignant is close to medium-rare or rare, depending on the cook.
Related terms
- RareA rare steak is cooked to about 50 to 52°C (120 to 125°F) inside. It has a seared crust and a cool-to-warm, bright red center that is soft and very juicy.
- MediumA medium steak is cooked to 60 to 63°C (140 to 145°F) inside. The center is warm and pink, firmer than medium-rare but juicy. Here is how to get it right.
- DonenessDoneness is how far food has cooked, from rare to well done for meat. This chart gives steak temperatures and the safe minimum for each meat.
- Reverse searThe reverse sear cooks a thick steak slowly in a low oven first, then sears it hot at the end, for even pink meat from edge to edge and a dark crust.
- Internal temperatureInternal temperature is the heat at the center of food, read with a probe thermometer. It is the surest way to know meat, fish and bread are done and safe.
- Sous videSous vide cooks vacuum-sealed food in a water bath held at an exact temperature, so meat and fish cook evenly edge to edge and cannot overshoot.