Mediumrare

Medium-rare is a level of doneness used in cooking meat, most commonly beef steaks, characterized by a warm pink to red center and a browned crust on the outside. The texture is typically tender and juicy, with the interior still soft rather than fully firm. The exact appearance varies with cut and thickness, but a distinctly pink center is a defining feature.

Typical temperature guidance varies by guidelines and personal preference. Many cooks aim for an internal temperature of about 130-135°F (54-57°C) when removing the meat from heat, allowing carryover cooking to finish in the mid-130s°F (57-60°C). Public health guidelines in some countries specify a higher minimum, such as 145°F (63°C) with a rest period for beef. Always rely on a calibrated thermometer and adjust for thickness and resting time.

Common methods to achieve medium-rare include pan-searing a steak in a hot skillet to form a crust, then finishing in an oven or on indirect heat; or using a reverse-sear approach that starts with low heat before a brief high-heat finish. Resting the meat for several minutes after cooking helps redistribute juices and completes carryover cooking.

Safety and scope: Medium-rare is widely used for beef and some game meats, but is not advised for ground meats or poultry due to higher risk of bacterial contamination. Always follow safe handling practices and cook according to local guidelines, especially for foods with different safety profiles.