What does medium rare steak mean in Spanish?

In Spanish, medium rare refers to the meat that’s cooked to an internal temperature of about 65 degrees Celsius. At this temperature, the inside of the meat is still red and juicy, while the outside is tender and slightly cooled.

What does medium rare mean in Spanish?

A medium rare steak is cooked to a medium temperature. It is neither well done, nor undercooked. Depending on the size of the cut and the thickness of the meat, the steak will take between 5 and 15 minutes to cook. The USDA recommends that you let your steak rest for at least 15 minutes before eating it to allow the juices to redistribute.

What does medium rare mean in Spanish language?

The idea of medium rare in Spanish really refers to the perfect level of doneness. If you like your meat pink on the inside, this is the perfect temperature. If you like your meat well-done, you can always ask your waiter to cook your steak a bit more.

What does it mean rare steak in Spanish?

When people think of rare meat, they usually imagine a tender, juicy steak. Well, the term “rare” has a slightly different definition in Spain and Latin America. In Spain, the accepted temperature for medium-rare is 65 to 68 degrees (or around 150 grams of internal temperature). In South America, the accepted temperature for medium-rare is 57 to 60 degrees (or around 140 grams of internal temperature).

What does medium rare steak mean in Spanish?

When meat is cooked to a temperature of 70 to 75 degrees Celsius, it’s called “rare”. If the meat is cooked to a temperature of around 55-60 degrees, it’s called “medium rare”.