![]() There are recipes that call for raw beef. Keep that in mind before you allow your steak to hit this temperature. Serious steak fans consider their steak ruined if it’s cooked to well done. The meat may also be dry and tough, depending on the cut of meat and the method of preparation. When steaks are permitted to cook to 155 degrees, their centers turn brown or grey. But if it’s your preferred serving temperature, let the steaks cook to 140-145 degrees. We advocate removing most steaks from the heat before they’ve reached this threshold. The outer edges will be brownish grey, and the meat will have very little moisture remaining. When you let steak cook to medium well, there will only be a hint of light pink remaining in the center. ![]() Remove the steak from the grill, broiler or frying pan when it hits the 130-degree mark if you’re aiming for medium. The steak might be slightly charred around the edges, but it should be pink in the middle. Instead of leaving a pool of myoglobin-the red substance we often mistake for blood-behind on the plate, the meat will only have a “bloody” appearance when you apply light pressure to it. If you prefer not to flood your mouth with steak juices with every bite, you should appreciate this degree of doneness. Steak that’s considered medium is characterized by a hot core temperature and a light pink color. The resting period will also give the juices the time they need to redistribute. Don’t forget to let it rest for at least 5 minutes so it can finish cooking. To achieve this level of doneness, take the steak off the heat when it’s cooked to 125 degrees. But as a rule, steaks that are tender to begin with will be ideal when cooked to medium rare. Of course, the degree of tenderness may vary depending on which cut you use. Unlike rare and blue rare steak, which can be fairly chewy, medium rare steak is tender to the bite. ![]() When the steak cooks to around 130 degrees, the center will be warm and dark pink to red, with plenty of savory juices. There’s a reason why medium rare is the preferred temperature of most chefs and numerous foodies. It’s best to pull it off the heat when the internal temperature reaches 115 to 120 degrees. You don’t need to cook a rare steak very long, but keep an eye on the internal temperature. The center of a rare steak should be juicy and deep red, though it will be warmer in the center than a steak cooked to blue rare. Next up on the spectrum is rare steak, which is left on the heat for a little bit longer. This gives it a crisp exterior crust, but leaves the inside cool and mostly raw.īlue steak is thought to have originated in France, but steak that’s cooked this lightly is also known as “Pittsburgh steak.” It’s customary to cook a blue steak to 108-110 degrees Fahrenheit for a serving temperature of 115. Steak that’s cooked blue is what’s known as “rare as you dare.” In fact, it’s hardly cooked at all, but seared quickly on each side-often for no more than 1 minute. But since our primary topic is undercooking, it makes sense to include it here. Have you ever heard of blue rare steak? It’s not as common a term as the others on our list. We advocate taking the steak off the heat when it’s within 5 to 10 degrees of its ideal serving temperature. That’s true of all meat, the larger the cut is, the longer it can rest. Note that the steaks will keep cooking when you take them off the heat, at least slightly. About Steak Serving Temperaturesīefore we get into the intricacies of undercooked steak, let’s talk about serving temperatures and techniques. ![]() In fact, we think steaks are best when cooked a bit longer. ![]() If the internal temp is any lower than this, we would consider the steak to be undercooked. When steak is cooked to “blue rare,” it’s taken off the heat at 108 degrees and served at 115 degrees. ![]()
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