Medium Rare Steak Temp: The Perfect Temperature Guide

The ideal medium rare steak temp is:

• 130°F to 135°F (54°C to 57°C) internal temperature

At this temperature range, the steak has:

• A warm red center
• Slightly firm edges
• Maximum juiciness
• Fully rendered fat without drying out the meat

Once removed from the heat, the steak continues cooking due to carryover heat, typically rising another 5°F.

That’s why professional chefs often pull steak off the heat around 125–130°F and let it rest.

Steak Doneness Temperatures Explained

• Rare steak is cooked to an internal temperature of 120–125°F. It has a bright red center and a very soft, delicate texture.
• Medium-rare steak is cooked to 130–135°F, creating a warm red center with slightly firmer edges. This doneness is juicy, tender, and considered the ideal balance of flavor and texture.
• Medium steak reaches 140–145°F internally. The center turns pink, and the texture becomes noticeably firmer as moisture levels decrease.
• Medium well steak cooks to 150–155°F, showing only a faint hint of pink in the center. The meat is dense and much drier.
• Well done steak is cooked to 160°F or higher. It has no pink remaining and is entirely brown throughout, with a firm and dry texture.

Why Medium Rare Is the Best Steak Temperature

1. Maximum Juiciness

   At 130–135°F, muscle fibers haven’t tightened enough to squeeze out moisture. This keeps the steak juicy and flavorful.

2. Better Fat Rendering

   Intramuscular fat (marbling) melts properly at medium-rare temperatures, creating a rich, buttery texture.

3. Enhanced Beef Flavor

   Overcooking masks the beef’s natural taste. Medium rare preserves the steak’s true character.

4. Preferred by Chefs

   Most steakhouses default to medium rare because it best showcases premium cuts.

Best Steak Cuts for Medium Rare

Not all steaks shine at the exact doneness. These cuts are ideal for medium rare steak temp:

• Ribeye
• New York strip
• Filet mignon
• T-bone
• Porterhouse
• Sirloin
• Bavette
• Skirt steak

Lean cuts benefit from careful temperature control, while marbled cuts become exceptionally rich at medium rare.

How to Measure Medium Rare Steak Temp Accurately

• Use an Instant-Read Meat Thermometer
• This is the most critical tool for cooking steak perfectly.

How to measure correctly:

• Insert the thermometer into the thickest part of the steak.
• Avoid touching bone or fat pockets.
• Scan the temperature.
• Remove steak at 125–130°F for carryover cooking.

Don’t Rely on Time Alone

• Cooking time varies based on:
• Steak thickness
• Cooking surface
• Heat level
• Starting temperature
• Temperature is the only reliable indicator.

Pan-Seared Steak

Perfect for home cooks and excellent crust development.

Steps:

• Bring the steak to room temperature.
• Season generously with salt.
• Heat a heavy skillet until very hot.
• Sear steak 2–3 minutes per side.
• Check internal temp.
• Remove at 125–130°F and rest.
• Grilled Steak
• Ideal for thicker cuts and bold flavor.

Reverse Sear Method

Excellent for thick steaks (1.5 inches or more).

Steps:

• Slow-cook steak at 225°F (low heat).
• Remove at 115–120°F.
• Finish with a hot sear.
• Final temp lands perfectly at medium rare.
• Resting Steak: The Hidden Key to Medium Rare
• Resting is non-negotiable.

Why it matters:

• Redistributes juices
• Prevents moisture loss
• Stabilizes internal temperature

Resting time guideline:

• 5 minutes for thinner steaks
• 8–10 minutes for thick cuts
• Skipping this step can undo all your careful temperature control.

If you don’t have a thermometer, look for these clues (less accurate but helpful):

• Soft but springy when pressed
• Red center with pink outer edges
• Juices are red, not clear
• Firm crust, tender interior
• The finger test can help, but temperature measurement is always best.

Common Medium Rare Steak Temp Mistakes

1. Overcooking After Removal

   Carryover cooking can push Steak into medium territory if you wait too long to pull it off the heat.

2. Cutting Too Early

   Slicing immediately releases juices and dries out the Steak.

3. Thin Steaks

   Thin steaks overcook quickly—monitor closely or use high heat for a shorter time.

4. Cold Steak from the Fridge

   Cold centers cook unevenly. Let the steak rest at room temperature before cooking.

Medium Rare Steak Safety Explained

A common question is whether steak medium rare temp is safe to eat.

• The answer: Yes, when appropriately prepared.
• Bacteria live on the surface of wounds.
• High-heat searing kills surface bacteria.
• The interior remains safe even at lower temperatures.
• This applies to whole muscle cuts, not ground beef.
• Medium Rare Steak for Different Thicknesses

1-Inch Steak

• Sear 2–3 minutes per side
• Remove at 125°F1.

5-Inch Steak

• Reverse sear recommended
• Finish at 130°F

2-Inch Steak

• Low heat first, hot finish
• Rest longer before slicing

Thickness directly affects how quickly the Steak reaches medium-rare temperature.

How to Slice Steak After Cooking

• After resting, always slice the steak against the grain. The grain refers to the direction in which the muscle fibers run. Cutting against it shortens these fibers, making each bite noticeably more tender and easier to chew.
• Use a sharp knife and slice at a slight angle rather than straight down. This increases the surface area of each slice and improves texture. For cuts like flank, skirt, or bavette steak, proper slicing is essential, as these cuts can feel tough if cut incorrectly.
• Avoid pressing down on the steak while slicing, as this can force juices out and reduce moisture. Let the knife do the work to preserve juiciness and maintain the perfect medium-rare texture.

About One Stop Halal

Welcome to Butcher Shop that is 1-clik away. We carry various meat cuts that are hard to find elsewhere. We deliver to your doorstep anywhere in the United States within 1-2 business days.