A perfectly cooked steak is an art form, and achieving that perfect “medium-rare” steak requires precision. One of the most critical factors in cooking steak is getting the internal temperature just right. Whether you’re grilling, pan-searing, or broiling your steak, knowing the ideal internal temperature for medium-rare steak is essential. In this guide, we’ll explore everything you need to know about medium-rare steak and its internal temperature.
What Is Medium Rare Steak?
Before we dive into the details of internal temperature, let’s first define what “medium rare” means when it comes to steak. A medium-rare steak is one that is cooked to an internal temperature of 130-135°F (54-57°C). At this temperature range, the steak will be warm throughout with a cool, red center. The outside will be seared with a rich, flavorful crust while the inside remains juicy and tender.
Visual Characteristics of Medium Rare Steak
- Color: The center of a medium-rare steak will have a warm red color, with a pinkish tint around the edges.
- Texture: When you press the steak with your finger, it should feel soft and slightly springy, but not mushy.
- Juiciness: A medium-rare steak will release juices when cut, which makes it one of the juiciest and most flavorful preparations.
Why Is Internal Temperature Important?
The key to achieving the perfect steak is controlling the internal temperature. Steak doneness is determined by its internal temperature, and each level of doneness has its own ideal range. Cooking steak to the perfect internal temperature ensures it has the desired texture, juiciness, and flavor. For medium-rare, this precision is crucial, as cooking it even a few degrees above or below the ideal temperature can significantly alter the taste and texture.
Ideal Internal Temp Medium Rare Steak
The ideal internal temperature for a medium-rare steak is 130-135°F (54-57°C). However, many factors can influence how you cook your steak, such as its thickness, the heat of your grill or pan, and how long you let it rest. Let’s break it down further:
- 130°F (54°C): The steak will be slightly more rare than medium-rare but still considered within the range. It will have a red, cool center.
- 135°F (57°C): This is the upper end of the medium-rare range. The steak will have a warm red center with a light pink edge, and it will be perfectly tender and juicy.
How to Measure the Internal Temperature
To measure the internal temperature of your steak accurately, it’s essential to use a meat thermometer. Insert the thermometer into the thickest part of the steak without touching the bone (if applicable). For the best results, use a digital instant-read thermometer, as it provides the quickest and most precise reading.
Cooking Techniques for Medium Rare Steak
Achieving the perfect medium-rare steak depends not only on the internal temperature but also on the cooking technique. Let’s go over the most popular methods for cooking medium-rare steak.
1. Grilling
Grilling is one of the best methods for cooking a medium-rare steak, as it imparts a smoky flavor while providing an excellent sear. Here’s how to do it:
- Preheat your grill to 450-500°F (232-260°C).
- Season your steak with salt, pepper, and any other desired spices.
- Place the steak on the grill and cook for about 4-5 minutes per side for a 1-inch thick steak.
- Check the internal temperature with a thermometer. Remove the steak from the grill when it reaches 130-135°F (54-57°C).
- Let the steak rest for 5-10 minutes before serving.
2. Pan-Seared
Pan-searing is another fantastic method for cooking medium-rare steak. Here’s the step-by-step guide:
- Heat a heavy skillet, preferably cast iron, over medium-high heat.
- Add oil with a high smoke point (like canola or vegetable oil).
- Sear the steak for about 3-4 minutes per side.
- After searing, reduce the heat and continue to cook for another 2-4 minutes, depending on the thickness of your steak.
- Check the internal temperature and remove the steak once it reaches 130-135°F (54-57°C).
- Allow the steak to rest for a few minutes before cutting.
3. Oven Roasting
Oven roasting is an easy way to cook a medium-rare steak if you prefer a more hands-off approach.
- Preheat your oven to 400°F (204°C).
- Season your steak with salt, pepper, and herbs of your choice.
- Sear the steak in a hot pan for 2 minutes on each side before transferring it to the oven.
- Roast in the oven for about 6-8 minutes or until it reaches an internal temperature of 130-135°F (54-57°C).
- Rest the steak for 5-10 minutes before serving.
Resting Your Steak
After cooking your steak to the desired temperature, it’s crucial to let it rest for a few minutes. Resting allows the juices to redistribute throughout the meat, ensuring a juicy and tender steak. Rest the steak for about 5-10 minutes before cutting.
Common Mistakes to Avoid When Cooking Medium Rare Steak
- Not using a thermometer: Eyeing the doneness or using a time estimate can lead to overcooking or undercooking the steak. Always check the internal temperature for the best results.
- Overcooking: A medium-rare steak can easily turn into medium or well-done if overcooked, which will make it dry and tough. Stick to the right temperature range for the best results.
- Skipping the rest period: Cutting into a steak immediately after cooking can cause the juices to spill out, making the meat dry. Always let it rest.
How Do You Know When Medium Rare Steak Is Done Without a Thermometer?
While using a thermometer is the most accurate way to check doneness, some people prefer to use the “finger test” or observe the color and texture. Here’s a quick guide:
- Touch Test: Press the steak with your finger. A medium-rare steak should feel soft with a little resistance, like the feeling of pressing the fleshy part of your hand beneath your thumb when your hand is relaxed.
- Color: The steak should have a red center, with a warm pinkish exterior.
Frequently Asked Questions (FAQs)
1. Can You Cook a Steak Medium Rare on the Grill?
Yes, you can! Grilling is an excellent way to cook Internal Temp Medium Rare Steak. Ensure your grill is preheated, and use a meat thermometer to monitor the internal temperature for the best results.
2. How Long Should I Rest My Medium Rare Steak?
Rest your steak for about 5-10 minutes after cooking. This allows the juices to redistribute, keeping the steak moist and tender.
3. What Is the Best Thickness for Medium Rare Steak?
For the best results, choose a steak that is about 1 to 1.5 inches thick. Thicker steaks will take longer to cook, and thinner steaks can easily overcook.
4. What’s the Best Way to Cook a Thick Steak to Medium Rare?
If you’re cooking a thick steak, pan-searing it and then finishing it in the oven is one of the best methods to ensure it reaches the perfect medium-rare temperature without overcooking the outside.
5. What If I Don’t Have a Meat Thermometer?
While using a meat thermometer is the most reliable method, you can also use the touch test to estimate doneness. However, a thermometer provides the most accurate and consistent results.
Conclusion
Achieving the perfect Internal Temp Medium Rare Steak is all about precision. The key to a juicy, tender steak lies in cooking it to an internal temperature of 130-135°F (54-57°C). Whether you’re grilling, pan-searing, or roasting, always remember to use a thermometer and let your steak rest before serving. With these tips, you can create a steakhouse-quality meal right at home. Medium Craze
