what temp is steak medium rare

Steak is considered medium rare when the internal temperature is about 130–135°F (54–57°C).

Below is a blog-style answer following your rules.

What Temp Is Steak Medium Rare? 🌡️

If you ask 10 steak lovers how they like their steak, at least half will proudly say “medium rare.” But what does that actually mean in terms of temperature?

Quick Scoop (Medium-Rare in One Glance)

Medium rare steak: 130–135°F (54–57°C) internal temperature.

Center: warm, red, very juicy.

Pull from heat a bit early (around 125–130°F), then let it rest to finish.

Always measure with a meat thermometer for accuracy; color alone is unreliable.

What “Medium Rare” Actually Means

Medium rare isn’t a vibe, it’s a specific doneness range tied to internal temperature.

The sweet spot: 130–135°F (54–57°C) at the thickest part of the steak.

Texture: soft and tender with a bit of spring when you press it.
Appearance: warm red center with pink edges, not raw, not gray.

Think of it as the balance point where the steak’s fat starts to melt and flavor blooms, but the meat is still juicy and tender.

Full Doneness Cheat Sheet

Here’s how medium rare fits into the wider steak temperature spectrum:

html

<table>
  <thead>
    <tr>
      <th>Doneness</th>
      <th>Internal Temp (°F)</th>
      <th>Internal Temp (°C)</th>
      <th>Center Color / Feel</th>
    </tr>
  </thead>
  <tbody>
    <tr>
      <td>Rare</td>
      <td>120–125°F[web:1][web:7]</td>
      <td>49–52°C[web:1][web:7]</td>
      <td>Cool red center, very soft[web:1][web:7]</td>
    </tr>
    <tr>
      <td>Medium rare</td>
      <td>130–135°F[web:1][web:3][web:7][web:9]</td>
      <td>54–57°C[web:1][web:3][web:7][web:9]</td>
      <td>Warm red center, very juicy, tender[web:1][web:3][web:7]</td>
    </tr>
    <tr>
      <td>Medium</td>
      <td>140–145°F[web:1][web:7]</td>
      <td>60–63°C[web:1][web:7]</td>
      <td>Warm pink center, firmer bite[web:1][web:7]</td>
    </tr>
    <tr>
      <td>Medium well</td>
      <td>150–155°F[web:1][web:7]</td>
      <td>66–68°C[web:1][web:7]</td>
      <td>Barely pink, much less juicy[web:1][web:7]</td>
    </tr>
    <tr>
      <td>Well done</td>
      <td>160°F+ [web:1][web:7]</td>
      <td>71°C+ [web:1][web:7]</td>
      <td>Brown throughout, firm and dry[web:1][web:7]</td>
    </tr>
  </tbody>
</table>

How to Actually Hit Medium Rare

You don’t eat “temps”; you eat steak, so here’s how that number turns into a perfect bite.

1. Use a Thermometer (Seriously)

Insert the probe into the thickest part of the steak, avoiding bone or big seams of fat.

Aim for:
- Remove from heat at about 125–130°F (52–54°C).
- After resting, it will climb into the 130–135°F medium-rare zone.

Think of it like hitting brakes before the stop line – carryover heat is that last roll forward.

2. Let It Rest

Rest 5–10 minutes depending on thickness.
During rest:
- Juices redistribute, so the steak stays moist when sliced.

* Internal temp usually rises ~5°F.

Quick “Touch Test” vs Thermometer

People on cooking forums love arguing about whether the touch test is enough.

Touch test:
- Rare feels very soft, like the base of your thumb relaxed.
- Medium rare has some bounce, not squishy but not firm.
But:
- Thickness, cut, and your own perception can fool you.
- Most guides insist a thermometer is the reliable way to nail medium rare.

Forums often land on a compromise: use touch as a rough guide, but confirm with a thermometer if you care about precision.

What People Say in Forums and Steakhouses

If you scroll through cooking forums or Reddit threads, you’ll see a consistent theme:

“Medium rare = 130–135°F. Pull 5°F early and rest.”

Steakhouses and steak-focused blogs repeat the same range:

Steakhouses: list medium rare as 130–135°F , warm red center, most popular doneness.

Steak blogs: describe that range as the best balance of tenderness and flavor.

Home cooks: often overshoot, hitting 140°F+ and wondering why it’s closer to medium.

In late 2024 and early 2026, this range is still the widely accepted “gold standard” for medium rare, not some old-school myth.

Mini How-To: From Fridge to Perfect Medium Rare

Here’s a simple step-by-step, whether you’re pan-searing or grilling:

Bring steak to room temp (about 20–30 minutes out of the fridge).
Pat dry and season well with salt and pepper; dry surface = better crust.

High heat sear :
- Cast-iron skillet or hot grill.
- Sear each side until you get a deep brown crust.
Check temp in the thickest part:
- Pull at 125–130°F for medium rare.

Rest 5–10 minutes, loosely tented with foil.
Slice against the grain and serve.

TL;DR

Medium rare steak: 130–135°F (54–57°C) internal temperature at the thickest point.

Pull it from heat slightly early (around 125–130°F), let it rest, and you’ll land perfectly in that medium-rare zone.

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