what temp is rare

Rare doneness for beef (like steak) usually means an internal temperature of about 120–125°F (49–52°C), sometimes defined more broadly as 120–130°F (49–54°C).

Quick Scoop

For most steak and roast beef guides, “rare” is:

• Around 120–125°F (49–52°C) at the center.

• Characterized by a cool to slightly warm, red center and very soft texture.

• Below this (about 115–120°F / 46–49°C) is sometimes described as very rare or extra-rare for roasts.

Food-safety agencies, however, recommend higher internal temperatures (often 145°F and above with a rest) for safety, especially for vulnerable people like pregnant individuals or those with weaker immune systems.