After you cook a rare steak, the center is slightly cooked, resulting in a rich red color and a juicy texture when it’s finished. When cooked to medium-rare, a rare steak has an internal temperature between 120 and 120 degrees Fahrenheit. Rare steak does not require much cooking time, but it should be served while it is still somewhat warm in the centre.
The USDA advises that steaks and roasts be cooked to a temperature of 145°F (medium) and then rested for at least 3 minutes before cutting into them. Ground beef should be cooked to a minimum internal temperature of 160°F to assure food safety (well done). Check the temperature with a thermometer to be sure, as color alone is not a reliable indicator.
Do you need a meat thermometer to cook steak?
You will need a meat thermometer, such as a ThermoPro Digital Instant Read Thermometer, combined with the accompanying steak temperature chart in order to achieve the right cooking temperature for a medium-rare steak each and every time you cook one. When it comes to cooking steak, why is it important to pay attention to the temperature?