Cooking beef perfectly can seem intimidating, but achieving the ideal doneness like medium rare is easier than you think. With the right temperatures and techniques, you’ll be able to cook restaurant-quality steaks and roasts in your own kitchen. In this detailed guide, we’ll cover everything you need to know about cooking beef to medium rare perfection.
What is Medium Rare?
Medium rare is a popular doneness for beef that strikes the perfect balance between juicy and tender. When cooked to medium rare, the interior of the beef will have a bright red center that is warm but not completely cooked through.
The temperature for medium rare beef is 135°F (57°C). At this stage, the beef retains its juices and rich flavor while still having that melt-in-your-mouth texture we love in a good steak.
Some key signs your beef is cooked to a perfect medium rare
- Bright red center that is warm but not fully pink throughout
- Buttery smooth texture that melts in your mouth
- Abundant juiciness and flavor
While personal preference plays a role, medium rare is considered the ideal doneness by most chefs for bringing out the best qualities in higher cuts of beef like ribeye, tenderloin, or strip steak.
Why Cook Beef to Medium Rare?
Cooking beef to medium rare offers several advantages:
Tenderness
Beef cooked to medium rare retains more moisture and intra-muscular fat. This keeps the meat fibers tender and prevents them from becoming tough and chewy. The difference in texture between a medium rare and well-done steak is significant.
Flavor
Much of the flavor in beef comes from fat marbling and juices retained during cooking. Overcooking leads to a drier, blander steak. Medium rare strikes a perfect balance between doneness and moisture.
Food Safety
Medium rare allows the interior of whole cuts like steaks and roasts to come up to the USDA’s recommended safe temperature of 145°F after resting. Ground beef should always be cooked to 160°F for food safety.
Appearance
The juicy red center of medium rare just looks appetizing and indulgent. It’s a sign you’ve cooked a quality cut of beef properly.
Cost
Cooking beef beyond medium doneness diminishes returns on pricey steaks, Medium rare helps steak-lovers fully appreciate the tenderness and marbling they paid good money for!
For all these reasons, shooting for medium rare is smart move when grilling up a nice ribeye or sirloin steak.
What is the Medium Rare Temperature for Beef?
The target temperature for medium rare beef is 135°F (57°C).
However, you can’t just cook a steak to 135°F and expect medium rare results. Why? Because carryover cooking will continue to raise the internal temperature 5-10°F after you take meat off the heat.
That means you need to:
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Remove the beef from heat around 125-130°F (for steaks, roasts, etc.)
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Allow carryover cooking to bring it up to 135°F for medium rare.
For thin steaks, dropping the initial cook temp closer to 120-125°F helps account for quicker carryover cooking.
The takeaway: focus on the final medium rare temp, not the temp at which you pull the beef off the heat source.
Use an instant read thermometer often to monitor doneness and catch your steak right in the 125-130°F window so carryover cooking leaves you with a perfect 135°F medium rare interior.
How to Cook Beef to Medium Rare
Achieving medium rare beef requires paying close attention to temperatures. But proper technique is also key for bringing out that tender, juicy potential.
Grilling
For grilling steaks and chops to medium rare:
- Pat steaks dry and let sit at room temperature 30 minutes before grilling
- Preheat grill to high heat, 500°F+
- Sear steaks 2-4 minutes per side to develop a nice crust
- Flip frequently to prevent burning
- Insert an instant read thermometer in the thickest part periodically
- Remove from grill at 125-130°F and rest 5 minutes for carryover cooking to 135°F
Pan Searing
To pan sear medium rare steaks:
- Pat steaks dry and season generously with salt
- Heat an oven-safe skillet over high heat until very hot
- Add a high smoke point oil like avocado oil
- Place steaks in skillet. Do not overcrowd pan
- Flip steaks every 15 seconds to prevent overcooking on one side
- Once an instant read thermometer reaches 125-130°F, remove steaks from skillet
- Optionally, finish by basting steaks with butter in the hot skillet
Roasting
For medium rare roasts:
- Preheat oven to 350°F
- Season roast liberally with salt and pepper
- Place roast on a wire rack in a roasting pan to promote air circulation
- Roast until center of thickest part reaches 125°F for medium rare
- Remove roast from oven, tent with foil, and allow to rest 15-20 minutes
The key with all methods is monitoring with a thermometer and stopping cooking at exactly 125-130°F for that perfect medium rare result once carryover cooking takes place.
Tips for Cooking Medium Rare Beef
Cooking beef properly takes practice, but these tips will help you nail medium rare results:
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Always let steaks and roasts sit at room temperature for 30 minutes before cooking. Cold beef requires more time to reach the interior target temp.
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Use the right size pan. Overcrowding steaks causes them to steam rather than sear properly.
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Flip steaks every 15-30 seconds to prevent uneven cooking.
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For pan or grill, use high heat to develop a nice sear quickly before the interior overcooks.
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Check temperature early and often. Cook times vary based on cut, thickness, and other factors.
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Insert an instant read thermometer in the thickest portion to gauge doneness most accurately.
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Remove from heat 5°F before final target temperature to account for carryover cooking.
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Allow beef to rest 5-10 minutes before slicing into it to allow juices to redistribute.
With the right technique guided by a trusty meat thermometer, you’ll be able to nail perfectly medium rare steaks and roasts every time.
Common Questions About Medium Rare Beef
Is rare beef safe to eat?
Rare beef is generally safe when whole cuts like steaks and roasts are cooked properly. The exterior reaches temperatures high enough to kill bacteria which protects the interior. The USDA recommends cooking steaks to a minimum of 145°F, so true rare around 125°F has a slightly higher risk. Ground beef should always be cooked to 160°F minimum for safety.
Can I tell doneness by color?
It’s difficult to rely on color alone, as factors like meat color, lighting, and your visual perception affect what you see. A thermometer is the only foolproof way to assess doneness and identify when meat hits that magic 125-130°F for medium rare.
What is the medium rare temperature in Celsius?
The target temperature for medium rare in Celsius is 57°C. As a guideline, remove beef from heat around 52°C and allow carryover cooking to bring the center up to 57°C for perfect medium rare.
How long does it take to cook a steak to medium rare?
Cook times vary greatly based on cut, thickness, cooking method, and more. A good rule of thumb is 3 minutes per side for grilling a 1-inch ribeye and closer to 6 minutes per side for a 2-inch porterhouse. But use your thermometer to be sure.
What is the best cut of steak for medium rare?
Tender, well-marbled steaks with generous fat caps are ideal cuts to enjoy medium rare, including ribeye, strip steak, tenderloin, and top sirloin. Leaner or tougher cuts are better suited for medium or beyond.
Conclusion
Mastering the medium rare temperature of 135°F (57°C) is the key to cooking beef that melts in your mouth. Look for an interior temperature of 125-130°F before removing meat from the heat source. As you get comfortable using your thermometer, you’ll be able to execute perfect steaks and roasts every time. Your dinner guests will be begging for your grilling and beef cooking secrets. With this guide’s tips for monitoring temperature and adapting techniques, success is within your grasp. The days of overcooked steaks are behind you. Go forth and enjoy more mouthwatering medium rare beef!
