what is medium rare temp

Medium rare meat is typically cooked to an internal temperature of about 130–135°F (54–57°C).

Quick Scoop: What is “medium rare temp”?

• For steak and similar red meats, medium rare means:
  • Around 130–135°F (54–57°C) in the center.

* A warm, red center that’s juicy and tender.

• Many cooks pull the steak from the heat a few degrees earlier (about 125–130°F / 52–54°C) and let it rest, since the temperature usually rises a bit as it sits.

Simple doneness guide

• Rare: about 120–125°F (49–52°C).

• Medium rare: about 130–135°F (54–57°C).

• Medium: about 140–145°F (60–63°C).

• Medium well: about 150–155°F (66–68°C).

• Well done: 160°F (71°C) and above.

Quick safety and cooking tip

• Use an instant‑read thermometer and check the thickest part of the meat to hit your target temp accurately.

A useful mental picture: medium rare is that sweet spot where the steak is seared outside, warm and red in the middle, and still very juicy when you cut into it.

TL;DR: Medium rare temp is about 130–135°F (54–57°C) internal for steak‑type red meats.

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