I always love ordering my steak medium rare at steakhouses - the crispy crust makes it look fully done, but when you slice into it, the center still remains warm and rosy. And with every bite, it’s incredibly tender and juicy. However, have you noticed how dining out at steakhouses has become increasingly expensive? Fortunately, you can make steaks at home that are just as good as, or even better than steakhouses. The secret lies in mastering the medium rare steak temperature, which directly impacts the flavor and tenderness of your steak.
This guide will reveal the ideal internal temperature for medium rare steak and how to cook it to perfection. Trust me, it’ll transform your home into your favorite steakhouse.
What Is Internal Temperature for Medium Rare Steak?
The medium rare steak temperature is 130-135°F (54-57°C).
If you look up the USDA guidelines, they recommend 145°F for safety. That’s technically medium territory. For many cautious steak lovers, it is a solid choice, as the steak still remains juicy, though it may be slightly chewier.
However, for the best texture, most chefs, including myself, swear by the medium rare - 130-135°F (54-57°C). This is the ideal temperature to pull the steak off the heat, as it will continue to cook slightly while resting, ensuring it’s hot enough to be palatable and safe.
Why Is Medium Rare Considered the Best Steak?
Look, “best” is subjective. But if you ask any chef, nine times out of ten, they’ll point to medium rare. That's because at this doneness, the natural beef flavor is fully developed, and the fat is just beginning to render. By comparison, a well-done steak has already been largely drained of its moisture. Especially for tender cuts like filet mignon or ribeye, medium rare is where their flavor and texture come alive. So, whether I’m cooking on the stovetop or ordering at a steakhouse, medium rare is always my go-to.
How to Cook Medium Rare Steak?
If you’re looking to recreate the medium-rare steak at home, here are two foolproof methods.
Reverse Sear
A reverse sear steak, as the name suggests, involves slow-cooking a seasoned steak in a preheated 275°F oven until the cooking thermometer reads 115°F-120°F. For the best results, consider using an INKBIRD Wireless Thermometer to constantly monitor the internal temperature of the steak in the oven and avoid overcooking.
After removing the steak from the oven, heat a cast iron skillet with garlic cloves, rosemary, and butter, then sear the steak for about 60-90 seconds on each side for a perfect medium rare. Don’t forget to let it rest for 5 minutes at the end before digging in.
For more detailed steps, see: How to Reverse Sear a Steak?
Sous Vide
Sous vide cooking is essentially the same as reverse searing, except that the steak is cooked in a precisely controlled water bath instead of being oven-baked. Their goals are the same - to cook slowly at low temperatures.
To start, fill a container with enough water, plug in the INKBIRD Sous Vide Machine, and preheat to 129-131°F. Season your steak with salt and pepper, then place it in a vacuum-sealed bag with garlic and rosemary and seal it up. Let the steak cook in the water bath for 2-3 hours.
Once done, take the steak out of the bag, pat it dry with paper towels, and sear it for about 60-90 seconds on each side until a nice, crispy crust forms. The great thing about sous vide steaks is that they can be served right away without resting.
For more detailed steps, see: Sous Vide Ribeye Steak with Time Temp Chart
How to Check Medium Rare Steak Temperature?
The best way to check the temperature of your steak is, of course, a thermometer, just making sure it’s reliable. Using an inaccurate thermometer can be worse than not using one at all. Simply insert the probe into the center of the steak and wait a few seconds for the temperature to stabilize. As mentioned above, if you see a temperature between 130 and 135°F (54-57°C), the steak is medium-rare.
If you don't have a thermometer, you can use the touch test. Lightly touch your thumb to your index finger, and press the bottom of your thumb gently. This firmness is roughly equivalent to the medium rare steak. Keep in mind, though, that this method isn’t always spot-on, so it’s best used as a backup. For consistently perfect medium-rare steaks, it’s worth investing in a meat thermometer.
How Long to Cook Steak for Medium Rare?
I’m going to be straight with you: I hate giving strict times. The “how long” question depends on so many variables, such as the thickness of the steak, the cooking method, and even the specific cut you’re working with. That’s why you should always use a meat thermometer as a guide. It’s not about the clock, but rather finding the sweet spot on the thermometer.
That said, I know it’s helpful to have a ballpark. For a 1.5-inch steak:
- Pan-searing or grilling: 5 minutes on each side over high heat.
- Reverse-searing: 25-30 minutes in a 275°F preheated oven, and then a quick sear for 60-90 seconds on each side.
- Sous vide: 2-3 hours in a 129-131°F water bath, and then a quick sear for 60-90 seconds on each side.
FAQs for Medium Rare Steak Temp
What does medium rare steak look like?
It has a firm, dark brown crust on the outside, and when you slice into it, the center is warm and mostly red with a ring of pink around the edges. The juices are red-tinged.
Can pregnant women eat medium rare steak?
No. For safety, doctors advise pregnant women to avoid medium rare steak. It should be cooked to at least medium (140°F or 60°C) to eliminate any risk of bacteria that could harm the baby.
Can I use the finger test instead of a thermometer?
Yes, you can, but it;s very unreliable, especially if you’re new to cooking steak. A meat thermometer is the only way to be truly accurate and guarantee perfect medium rare steak temp every time. The finger test is just an educated guess.
