What does medium rare mean in cooking?

Medium rare is a medium-cooked steak perfect for when you want to serve it hot right off the grill. A medium-rare steak is cooked to an internal temperature of 145°F (or about 63°C). To check the doneness of your steak, press gently on the thickest part of the meat with your finger. If the meat feels firm, it’s done. If it’s still slightly soft, give it a few more minutes and check again.

What do you mean by medium rare in cooking?

If you’re used to rare or well done meat, you might be surprised to learn that the correct temperature for medium rare is just that — medium rare. Rare means the meat still has a rosy red color, while medium rare is pink all the way through. It’s cooked to a perfect temperature where the inside is still tender but the outside is slightly firm.

What does medium rare mean on a steak?

If a steak is medium rare, it will be tender enough to easily cut with a fork but will still have plenty of juices. It will be pink but not bloody all over. Rare meat, on the other hand, will be very tender and easy to chew. It will be red all over, with very little or no visible fat. Steaks that are medium rare will still be juicy but not dripping with fat.

What does medium rare mean in Italian cooking?

Of all the ways the temperature of food is defined, this one is the most confusing. But there is no confusion about what it means: It’s cooked to an internal temperature of about 145 degrees. That’s still quite a bit hotter than someone who wants to be well done, but it prevents the food from getting cold and rubbery.

What does medium rare mean in a steak?

When most people say “rare” in regards to meat, they are thinking of medium-rare. Rare is the equivalent of a meek and mild piece of beef. It is also called well done in the meat world. Medium-rare is somewhere between rare and medium. It is still tender, but slightly more tender than rare. Because it is more tender than rare, it is easier to overcook, so be careful!