medium-rare
Slightly red inside
Medium-rare describes meat cooked so the center remains red and warm but not cold, with a pink gradation toward the browned exterior.
It's the most requested doneness for steak among those who want flavor and tenderness without rawness: I'll have the ribeye medium-rare.
The internal temperature runs around 130–135°F.
doneness
Burned on the surface
- juicyFull of moisture
- steakThick beef slice
- temperatureMeasured heat intensity
- beefBovine meat for eating
grilled · bloodied · resting · thermometer · cooked · crust · caramelized · tender
preference
Placing in sequence
- restaurantPlace serving meals
- well-doneFully cooked or praised
- preparationArranging things in advance
- requestFormal act of seeking
seared
Burned on the surface
- juicyFull of moisture
- steakThick beef slice
- temperatureMeasured heat intensity
beef · grilled · bloodied · resting · thermometer · cooked · crust · caramelized · tender · moist
ordering
Placing in sequence
- restaurantPlace serving meals
- well-doneFully cooked or praised
- preparationArranging things in advance