what temp is rare for beef

Rare (125°-130°F)

A steak cooked to “rare” is very different than a “raw”. The chef will season the steak and place it on the grill. The steak will become brown on the outside, but still remain very soft on the inside. The center will still be cool to the tongue.

At Char-Griller®, we pride ourselves in making quality grills, smokers, and accessories, that are affordable for the hardworking families that buy them. We care about our customers and their families as much as we care about making quality products. We know that a grill produces not only great-tasting food, but also lifelong memories. So browse our site, find your grill, and become a part of the Char-Griller family. We can’t wait to start grillin’ with you!

Medium Steak: 140° to 145°

If you don’t like to bite into red but still want to savor a tender steak, then you need to cook your steak medium. Inside, the meat is pink and warm, with lighter pink edges. To cook a medium steak, take it off the heat at 135° and let it rest while you finish setting the table. This will ensure your steak is the right level of doneness for your preference without being overcooked or dry.

The Different Meat Temperatures

We all know that one person who tells us, “No, seriously. I just want the steak kissed by the grill. Quick sear on both sides and then off. I want to hear it mooing still.” Extra Rare steak means that the internal temperature of the thickest part of the meat is at 115 degrees Fahrenheit. Sometimes called Blue or Purple Rare, cooking steak to this temperature means it is barely warm in the middle.

Now we are hitting the ideal restaurant quality steak. Medium Rare is the temperature that waiters most commonly recommend when you order a steak at a restaurant. Cooked until the internal temperature of the thickest part of the steak is at 135 degrees Fahrenheit it’s a great way to get the ideal flavor and texture of a steak.

Pro Tip: If you are worried a restaurant is going to overcook your steak, ask for Medium Rare because you can almost guarantee that you will at least end up with Medium.

One of the most common meat temperatures, Medium steak is cooked to 145 degrees Fahrenheit. It is still mostly tender but quickly approaching the almost dry stage. If you only like a little bit of pink in your steak, Medium is the way to go.

Now we are approaching the point of no return. Medium Well steak is done when it reaches an internal temperature of 150 degrees Fahrenheit. A lot of people feel like this is the only “safe” temperature for steak, but that’s just not true. That being said, it is the temperature you want to cook steak to when someone says they only want a tiny bit of pink in their steak.

We can’t really even justify this one with more than a sentence or two. But yeah…Well Done means your steak is really dead. It just can’t survive that 160 degrees Fahrenheit internal temperature. God speed.

At Char-Griller®, we pride ourselves in making quality grills, smokers, and accessories, that are affordable for the hardworking families that buy them. We care about our customers and their families as much as we care about making quality products. We know that a grill produces not only great-tasting food, but also lifelong memories. So browse our site, find your grill, and become a part of the Char-Griller family. We can’t wait to start grillin’ with you!

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Rare Steak: 120° to 125°

Because it only gets cooked a bit, a rare steak’s center remains deep red, relatively cool, and extremely juicy. That said, rare steak is still safe to eat as long as its internal temperature is at least 120°. To reach this temperature, remove the steak when it reaches 115° and let it rest for about 5 minutes before serving.

Rare (125°-130°F) A steak cooked to “rare” is very different than a “raw”. The chef will season the steak and place it on the grill. The steak will become brown on the outside, but still remain very soft on the inside. The center will still be cool to the tongue.

FAQ

Is 145 medium-rare for beef?

The USDA says 145 Fahrenheit is the safe internal temperature for cooked steak, but most steak lovers prefer lower, such as 130-135°F, a perfect medium-rare.

What temperature should beef be for rare?

Push the probe into the meat as close as possible to the centre (avoiding any bones) and leave it for 20 seconds before taking the reading. Rare beef should read 50C, medium 60C and well done 70C.

What temperature do you pull steak for rare?

For steaks that are at least 1.5 inches thick, you will want to use a meat thermometer to get an accurate temperature reading. For a rare steak, remove it at 120-125°F. For a medium-rare steak, remove it at 125-130°F. For a medium steak, remove it at 130-135°F.

How rare is too rare for beef?

To safely eat a steak, grill or sear it on high heat. Then bring the internal temperature up to 120-125°F (rare), 125-130°F (medium rare), or 135-140°F. To safely eat ground beef, an internal temperature of 160°F must be reached.

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