Knowing the right internal temperature is crucial for cooking beef perfectly to your desired doneness. While personal preference plays a role, there are some standard guidelines to follow. This article will provide a detailed explanation of what temperature equals medium rare for different cuts of beef.
What is Medium Rare?
Medium rare is a level of doneness for beef that provides a balance between juicy, tender meat and browned, caramelized exterior. It’s marked by a warm red center that provides a lovely rosy tone throughout the middle of the cut.
When sliced, medium rare beef will exhibit a bright red interior that transitions to pink nearer the crust. The sign of a properly cooked medium rare steak or roast is when the meat gives slightly to pressure but still has some firmness at the center.
Reasons to Cook Beef Medium Rare
There are several advantages to preparing beef to medium rare doneness:
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Maximizes moisture and juiciness – cooking to higher temperatures dries out the meat.
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Showcases great beef flavor that can be lost at high temperatures.
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Provides tender texture since collagen doesn’t fully break down like well-done beef.
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Allows protein enzymatic activity that enhances taste and tenderness.
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Presents lower risk of overcooking compared to rare beef.
While personal preference plays a role, many chefs and beef aficionados consider medium rare to be the ideal doneness for most cuts to highlight their best qualities.
Medium Rare Temperature Guidelines
The recommended final internal temperature for medium rare beef is 135°F (57°C). However there are some nuances depending on the cut.
Steaks
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For 1-inch steaks, remove from heat around 125°F (52°C) for carryover cooking up to 135°F.
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For thinner steaks around 1/2-inch, cook to 130°F before resting.
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Check temperature in thickest part of steak, avoiding bones or fat.
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Let steaks rest 3-5 minutes before slicing to allow juices to redistribute
Roasts
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Take roasts out of oven around 125-130°F for final 135°F.
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Insert thermometer in center without touching bone or fat cap.
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Allow larger roasts to rest 15-20 minutes before carving.
Ground Beef
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Cook burgers and meatballs to 140°F for medium rare doneness.
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Always cook ground beef to 160°F minimum for food safety.
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Test temperature in thickest part of patty or meatball.
Keep in mind that exact cooking times and temperatures can vary based on thickness of cuts and type of cooking method.
How to Tell When Beef is Medium Rare
Visual signs can supplement temperature readings to determine if beef is cooked to medium rare:
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Interior shows bright red color throughout with a warm, rosy tone.
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Lean portions offer slight resistance to pressure.
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Fat appears slightly translucent, not completely rendered.
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Meat juices should be reddish-pink when sliced or pierced.
However, a high-quality instant-read thermometer is the best and safest way to assess doneness. Never rely solely on color and texture.
Tips for Cooking Medium Rare Beef
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Bring meat to room temperature before cooking for more even cooking.
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Use the reverse sear method – low slow cooking finished with a sear.
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Try not to pierce meat multiple times which can dry it out.
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Let meat rest before slicing for best texture and juiciness.
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Target 5-10°F lower temperature than final desired doneness.
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Consider meat thickness when determining target cooking temp and time.
Safety Tips for Medium Rare Beef
It’s fine to enjoy your favorite steaks and roasts cooked to medium rare, but proper handling is important:
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Only prepare non-ground cuts like steaks and roasts to 135°F minimum.
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Use freshly ground beef within 2 days for burgers cooked medium rare.
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Avoid cooking medium rare for those with compromised immune systems.
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Rapidly chill leftovers within 2 hours to prevent bacterial growth.
As long as beef reaches at least 135°F, it can be safely enjoyed cooked to medium rare following proper storage and handling procedures.
The Takeaway on Medium Rare Beef
For most steak cuts and roasts, an internal temperature between 125-135°F delivers the quintessential medium rare finish. Always rely on a good instant-read thermometer for the best results. Properly handled beef cooked to no less than 135°F can be safely enjoyed at the medium rare stage that highlights its succulence and flavor. Mastering the target temperature range makes it easy to achieve tender, pink perfection every time.
GRILLING, BRAISING OR BROILING
- Cooking times and temperatures may vary with method of preparation, size and shape of the Certified Angus Beef
®cut, and your desired degree of doneness. Test for doneness using a meat thermometer or instant-read thermometer. - Remove steaks and burgers from heat when thermometer registers 5° F lower than desired doneness.
- Rest your steaks. Temperature will continue to rise.
125° F | 52° C
135° F | 57° C
145° F | 63° C
150° F | 66° C
Little or no pink
160° F | 71° C
- Insert thermometer through side of cut, tip in the center, not touching bone or fat.
- Remove from heat when thermometer registers 5-10° F lower than desired doneness.
- Rest your roast. Temperature will continue to rise while resting.
125° F | 52° C
135° F | 57° C
145° F | 63° C
150° F | 66° C
Little or no pink
160° F | 71° C
Ideal Temperatures for Steak Doneness
Depending on your desired level of doneness, your steak needs to reach a specified internal temperature:
- Rare: 120°–125°
- Medium Rare: 130°–135°
- Medium: 140°–145°
- Medium Well: 150°–155°
- Well Done: 160°–165°
However, keep in mind that you’ll need to remove the steak from the heat source when it’s about five degrees away from the temperature you want to achieve. That’s because the steak will continue to cook for a few more minutes after you take it off the grill or out of the pan!
Now, let’s take a look at each steak temperature in more detail.
From Rare to Well-Done: Meat Temperatures for Perfect Steaks
FAQ
Is 145 medium rare for beef?
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Ruth’s Chris Steak Househttps://ruthschris.netSteak Temperature Tips – Rare, Medium, Well-Done Steaks at …Aug 26, 2022 — Rare: 120°–125° Medium Rare: 130°–135° Medium: 140°–145° Medium Well: 150°–155° Well Done: 160°–165°
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Certified Angus Beefhttps://www.certifiedangusbeef.comDegree of Doneness – Certified Angus BeefROASTING. Insert thermometer through side of cut, tip in the center, not touching bone or fat. Remove from heat when thermometer registers 5-10° F lower than de…
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Beef – It’s What’s For Dinnerhttps://www.beefitswhatsfordinner.comDetermining Doneness – Beef – It’s What’s For DinnerSteaks: For steaks 1/2 inch or thicker, insert an instant-read thermometer horizontally from the side, so that it penetrates the thickest part or the center of …
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ThermoWorkshttps://blog.thermoworks.comSteak Temperature: Getting It Right – ThermoWorks BlogMedium rare steak temp is 130–135°F, Medium steak temp is 135–145°F. If you love your steak juicy and tender, then you probably love medium-rare steak. Cooked t…
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Reddithttps://www.reddit.comWhat temperature for medium rare in a steak? : r/Cooking – RedditJul 21, 2019 — For a medium-rare steak, you’ll want to aim for an internal temperature of 130-135°F (54-57°C). Using a reliable thermometer, like the Chefstemp, ca…
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Stanford’s Restaurant and Barhttps://stanfords.comInternal Temperature for Steaks from Rare to to Well DoneRare is the least done that most restaurants will serve, with an internal temperature of 120-130 °F. … Rare beef will be extremely tender with a deep mineral …
What temperature do you cook beef for medium rare?
The ideal internal temperature for a medium-rare steak is between 130°F and 135°F (54°C to 57°C). At this temperature, the steak will be warm and red in the center, with a slightly firmer texture compared to rare steak. Always use a meat thermometer for the most accurate results.
What temp is beef most tender?
If you want a brisket that will slice, it could be perfectly tender between 198-204 degrees F. If you want a chuck roast that easily shreds, you might need to cook it until 210 degrees F internally. The process of cooking a brisket is much more involved than just getting it to this final target temperature.
Is medium rare steak 135?
Medium Rare: 130°–135° Medium: 140°–145° Medium Well: 150°–155° Well Done: 160°–165°