A rare steak is typically cooked to an internal temperature of about 120–125°F (49–52°C) at the thickest part of the meat.

Quick Scoop: Rare Steak Temp

  • Target temp for rare: 120–125°F (49–52°C).
  • Center look/feel: Cool to slightly warm, deep red, very soft and juicy.
  • When to pull from heat: Many cooks remove the steak from the pan or grill around 115–120°F and let it rest so carryover heat brings it into the rare range.

Think of rare as “just past raw in the middle” – seared outside, very red and tender inside.

Safety and quick tips

  • Use an instant‑read meat thermometer inserted into the center of the thickest part for accuracy.
  • Let the steak rest 5–10 minutes so juices redistribute and temperature evens out (it can rise a few degrees as it rests).
  • If you prefer something slightly more cooked but still very juicy, medium rare is usually 130–135°F.

TL;DR: For rare steak, aim for an internal temp of 120–125°F (49–52°C) with a cool-to-warm red center.

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