US Trends

what is medium rare steak temp

Medium rare steak is typically an internal temperature of about 130–135°F (54–57°C) at the thickest part of the meat.

Quick Scoop

  • Target internal temp for medium rare : 130–135°F (54–57°C).
  • Pull the steak from the heat a few degrees earlier (around 125–130°F) because it will rise slightly as it rests.
  • USDA safety guideline for steak is higher (around 145°F, which is closer to medium), but many chefs and steakhouses aim for medium rare in the 130–135°F range for best texture and juiciness.

What “Medium Rare” Looks and Feels Like

  • Warm red center, with the meat mostly pink and very juicy.
  • Slightly springy to the touch: it has some give but isn’t mushy or very firm.
  • On a doneness chart, it sits between rare (cooler, deep red center at about 120–125°F) and medium (pink center at about 140–145°F).

A lot of steak lovers treat medium rare as the “sweet spot” where flavor, tenderness, and juiciness all line up nicely.

Basic Step‑By‑Step Guide

  1. Pat steak dry and season well with salt (and pepper or your favorite rub).
  2. Let it sit at room temperature for 20–30 minutes so it cooks more evenly.
  1. Sear over high heat (grill or hot pan) to build a brown crust.
  2. Start checking internal temp with a meat thermometer once it nears doneness.
    • Remove at about 125–130°F for a final medium rare of 130–135°F after resting.
  1. Rest the steak 5–10 minutes before slicing so the juices redistribute.

A simple example: for a 1‑inch ribeye in a hot cast‑iron pan, you might sear 3–4 minutes per side, then test the temp and adjust, pulling it off heat within that 125–130°F window before resting.

Mini Forum‑Style Perspective

“Medium Rare for life.” — a pretty common sentiment in online cooking forums, often followed by debates over whether 130°F is perfect or a touch high.

  • Many home cooks and chefs use 130–135°F as the standard for medium rare.
  • Some enthusiasts prefer even slightly lower (around the high 120s), saying charts often run 5°F too high and can edge toward medium.
  • Almost everyone agrees a quick-read thermometer makes hitting your preferred doneness much easier and more consistent.

Simple HTML Table: Steak Doneness Temps

html

<table>
  <thead>
    <tr>
      <th>Doneness</th>
      <th>Internal Temp (°F)</th>
      <th>Internal Temp (°C)</th>
      <th>Center Description</th>
    </tr>
  </thead>
  <tbody>
    <tr>
      <td>Rare</td>
      <td>120–125°F[web:3][web:5][web:7]</td>
      <td>49–52°C[web:7]</td>
      <td>Cool–warm, deep red, very juicy[web:3][web:5][web:7]</td>
    </tr>
    <tr>
      <td>Medium rare</td>
      <td>130–135°F[web:1][web:3][web:5][web:7][web:9]</td>
      <td>54–57°C[web:1][web:7][web:9]</td>
      <td>Warm red/pink center, very juicy, tender[web:3][web:5][web:7][web:9]</td>
    </tr>
    <tr>
      <td>Medium</td>
      <td>140–145°F[web:3][web:5][web:7]</td>
      <td>60–63°C[web:7]</td>
      <td>Warm pink center, slightly firmer[web:3][web:5][web:7]</td>
    </tr>
    <tr>
      <td>Medium well</td>
      <td>150–155°F[web:5][web:7]</td>
      <td>66–68°C[web:7]</td>
      <td>Mostly cooked through, slight pink in center[web:5][web:7]</td>
    </tr>
    <tr>
      <td>Well done</td>
      <td>160°F+ [web:5][web:7]</td>
      <td>71°C+ [web:7]</td>
      <td>Fully cooked, little to no pink, much firmer[web:5][web:7]</td>
    </tr>
  </tbody>
</table>

TL;DR: For medium rare steak, aim for an internal temperature of 130–135°F (54–57°C), pulling it off the heat a few degrees early and letting it rest before slicing.

Information gathered from public forums or data available on the internet and portrayed here.