What Temperature for Medium Rare Beef? The Ultimate Guide

Cooking beef, especially steak, to the perfect doneness can be tricky. While preferences vary from rare to well-done, medium rare is often considered the ideal doneness for bringing out the best flavor and texture of beef. But what exactly is the right temperature for medium rare beef? This definitive guide breaks it down.

What is Medium Rare?

Medium rare refers to the doneness of beef that is cooked between 130-135°F (54-57°C) resulting in a reddish-pink center. At this stage the meat retains a good amount of its natural juices and fat, making it tender and flavorful.

Compared to rare beef which is cooked to 125°F (52°C) and has a bright red cool center medium rare allows the beef to warm just a bit more. It hits the sweet spot between juicy and tender before getting dried out and tougher as it cooks to medium, medium well, and well done.

How to Tell When Beef is Medium Rare

There are a few ways to determine when beef is cooked to medium rare:

• Use a meat thermometer – The most accurate way is to insert an instant-read thermometer into the thickest part of the meat and check the temperature. When it reads 130-135°F (54-57°C), the beef is medium rare.

• Check the internal color – Slice the beef open and look at the center. Medium rare beef will be a reddish-pink color. As it passes into medium territory, it loses more pinkness.

• Test for firmness – Press on the meat gently with your finger. Medium rare beef will have some firmness but still feel tender and juicy rather than squishy raw or tough when cooked further.

• Time it – For 1-inch thick steaks, medium rare is typically reached after 6-8 minutes per side when grilling over high heat. Timing can vary based on thickness and cooking method.

What Temperature Should You Cook Beef to for Medium Rare?

To allow for carryover cooking, you’ll want to remove beef from the heat source before it reaches the final medium rare temperature.

Follow these guidelines for different cuts:

• Steaks: Cook until the internal temperature reaches 125-130°F (52-54°C), then let rest until 135°F (57°C).

• Roasts: Cook until the thickest part of the meat registers 125-130°F (52-54°C), then tent and let rest until 135°F (57°C).

• Ground beef: Cook until it reaches an internal temperature of 135-140°F (57-60°C) for medium rare. Note: For safety, ground beef should be cooked to at least 160°F (71°C).

Using an instant-read thermometer to monitor temperature gives you the most control and prevents overcooking. Remove meat once it’s 5-10°F below your target temp.

Tips for Cooking Medium Rare Steak

Steak is the most popular cut of beef to enjoy medium rare. Here are some top tips:

• Start with high-quality beef like ribeye, strip, tenderloin, or sirloin. Well-marbled cuts stay juicier.

• Bring steak to room temperature before cooking for more even cooking.

• Use high heat like grilling, broiling, pan searing or pan frying. Lower heat will overcook before browning.

• Flip frequently, around every minute. This prevents charring while allowing the center to come to temperature.

• Insert thermometer horizontally into the thickest part, avoiding bone and fat.

• Don’t poke repeatedly as this can cause juices to leak out. Check once or twice max.

• Rest steak for 5-10 minutes after cooking so juices redistribute evenly as the temperature evens out.

How Long to Cook Steak Medium Rare

Cooking times will vary based on the thickness and cut of steak as well as cooking method. As a general guide:

• 1-inch ribeye or strip steak: Grill about 4 minutes per side over high heat.
• 2-inch filet mignon: Pan sear for 6-8 minutes per side in a hot skillet.
• 1.5-inch flank or skirt steak: Broil 3-4 minutes per side.

The best way to ensure doneness is still to use a thermometer. Cook times provide an estimate but temperature is definitive.

Common Mistakes

Cooking steak medium rare instead of overdone takes some practice. Watch out for these easy mistakes:

• Cooking at too low a temperature – Don’t be afraid to use high heat. Lower heat will overcook the meat before browning.

• Cutting into steak too early – This causes vital juices to leak out before steak has sufficiently rested. Always let it rest first.

• Not using a meat thermometer – Guessing based on look and feel alone often leads to over or undercooked meat.

• Not accounting for carryover cooking – Failing to remove steak from heat early results in overshooting desired doneness as temperature continues rising.

• Not letting steak rest – Skipping this step means juices won’t redistribute and you’ll end up with dry, tough meat.

Frequently Asked Questions

What is the temperature for rare, medium, and well done beef?

• Rare: 125°F (52°C)
• Medium Rare: 130-135°F (54-57°C)
• Medium: 140-145°F (60-63°C)
• Medium Well: 150°F (66°C)
• Well Done: 160°F (71°C) and beyond

Is medium rare beef safe to eat?

Beef is generally safe to eat at medium rare according to USDA food safety standards. The only exception is ground beef which should always be cooked to 160°F minimum for food safety. Steaks and roasts can safely be cooked to 145°F and allowed to rest to medium rare temperatures.

Can I eat steak while it rests?

It’s best to avoid cutting into steak right away when it comes off the grill or pan. Letting it rest allows juices to redistribute so steak doesn’t leak moisture. Try to patiently wait the 5-10 minutes.

What is a good cut of steak for medium rare?

Tender, well-marbled steaks such as ribeye, strip loin (NY strip), tenderloin, and top sirloin hold up best when cooked medium rare. Their fat keeps them from drying out. Leaner cuts can be cooked medium or beyond.

Is medium rare meat red or pink?

Properly cooked medium rare beef will have a reddish-pink center that is warmed but still bright and juicy looking. As it cooks further to medium and beyond, it loses redness and becomes more pink and then grey.

The Takeaway

Cooking beef, especially tender steaks, perfectly medium rare delivers an unbeatable flavor and texture combination. For medium rare, target an internal temperature of 135°F (57°C) and use a thermometer and frequent flipping to monitor doneness when cooking over high heat. Master this temperature and you’ll enjoy juicy, tender beef time and time again.