medium rare
Pink inside, seared
Medium rare describes meat cooked so the center remains red and warm but not cold.
It's the doneness level between rare and medium, typically reaching an internal temperature around 130–135°F.
Many consider medium rare ideal for steaks, preserving juiciness while achieving a seared exterior: I'll have the ribeye medium rare.
Pale red hue
- temperatureMeasured heat intensity
- thermometerHeat-measuring instrument
- donenessState of being cooked
- cooking timeMinutes a dish needs
resting · carryover · degrees · probe · timing · checking · precision · accuracy
Burn the outside
- grillCooking surface over fire
- charBurn without destroying
- broilCook with direct heat
- pan-fryCook in shallow oil
reverse sear · cast iron · grill marks · crust · caramelization · high heat · butter basting · resting
Beef-focused dining establishment
- chophouseRestaurant specializing in grilled meats
- orderMethodical arrangement or request
- preferenceFavored choice among alternatives
- serverOne who attends tables
menu · entrée · chef · gourmet · fine dining · Ruth's Chris · prix fixe
Tender marbled steak cut
- filet mignonBoneless cut from loin
- sirloinUpper hindquarter beef cut
- strip steakBoneless loin beef cut
- tenderloinPremium, exceptionally soft cut
T-bone · porterhouse · flank · skirt · hanger · prime rib · wagyu · Angus
pink
Pale red hue
- temperatureMeasured heat intensity
- thermometerHeat-measuring instrument
- donenessState of being cooked
cooking time · resting · carryover · degrees · probe · timing · checking · precision · accuracy · core temperature
sear
Burn the outside
pan-fry · reverse sear · cast iron · grill marks · crust · caramelization · high heat · butter basting · resting · flip
steakhouse
Beef-focused dining establishment
- chophouseRestaurant specializing in grilled meats
- orderMethodical arrangement or request
- preferenceFavored choice among alternatives
server · menu · entrée · chef · gourmet · fine dining · Ruth's Chris · prix fixe
ribeye
Tender marbled steak cut
- filet mignonBoneless cut from loin
- sirloinUpper hindquarter beef cut
- strip steakBoneless loin beef cut
tenderloin · T-bone · porterhouse · flank · skirt · hanger · prime rib · wagyu · Angus · beef
juicy
Full of moisture
silky · fork-tender · marbling · mouthfeel · bite · supple · soft · velvety · moist · yielding
savory
Appetizing, not sweet
flavorful · seasoned · salted · peppered · herbed · garlic · rosemary · thyme · compound butter · au jus
- food qualitiesripe, unripe, overripe, fresh, spoiled
- Steak Donenesswell done, well-done, blue, black and blue, Pittsburgh
- Steakhousefilet mignon, ribeye, New York strip, porterhouse, sirloin
- menumenu, option, submenu, dropdown, appetizer
- mediumsoil paint, watercolor, acrylic, tempera, pastel
- Burgershamburger, cheeseburger, double burger, bacon burger, veggie burger