Rare

Rare is a level of doneness where the center of the meat is bright red and only just warm. The final internal temperature is about 50 to 52°C (120 to 125°F). The outside is browned, with a thin cooked layer just beneath the crust. It is softer and juicier than medium-rare, and one step above bleu. Rare is mostly used for tender beef cuts, lamb, venison and tuna.

How to do it

1. Choose a tender, whole cut at least 2.5 cm (1 inch) thick: fillet, ribeye, strip or a tuna steak.
2. Take it out of the fridge 30 minutes ahead so the center is not cold. Pat it dry and salt it.
3. Heat a heavy pan or grill until very hot.
4. Sear for about 1½ to 2 minutes per side for a 2.5 cm (1 inch) steak, plus the edges.
5. Take it off at about 46 to 49°C (115 to 120°F).
6. Rest for 3 to 5 minutes. It will finish at rare.

How to tell it is done

A thermometer in the thickest part reads 50 to 52°C (120 to 125°F) after resting. Cut in and the center is bright red, the band of brown under the crust is thin, and the meat feels very soft when pressed, much like raw meat but warm.

Why it works

At this temperature, the meat's proteins have only begun to firm, so almost none of the juice has been squeezed out. On a whole cut, bacteria sit on the surface. A hard sear kills them, so the center can stay rare. This is not true of ground or tenderized meat, where the surface is mixed in.

Common mistakes

• Cooking it cold from the fridge. The crust forms before the center is even warm.
• Using fatty, tough cuts. Fat in cuts like brisket or chuck has no time to soften, and the meat is chewy.
• Applying it to burgers, pork sausages or chicken. These need full cooking.
• Not considering the guest. USDA advises 63°C (145°F) for whole cuts. Cook to that for pregnant women, young children, older adults and anyone with weak immunity.

In recipes

"Rare" or "cook to 120°F" mean this level. In French, saignant (bloody) is often used for rare.