Medium rare

Medium rare

Medium rare

Every day is a good day for steak. It is the ultimate indulgence, akin to candy for adults.


When it comes to nutrients there’s actually no difference between a steak that’s cooked rare or well done — the contrast is in the flavour and juiciness. For steaks, common graduations of doneness are based on the colour, juiciness and internal temperature. So, what’s the difference between rare, medium, and well-done steak? Find out more here…

Is there anything better than a well-cooked steak? Not a well-done steak, of course… I’m talking about steak that’s perfectly crispy on the outside and juicy on the inside, like our top grilled steak recipes. I like medium-rare steak because it has a rich, buttery flavor and a melt-in-your-mouth tenderness that disappears as soon as it’s cooked any further.

A medium-rare steak has a warm, red center that oozes with juicy, beef-forward flavor. You’ve officially reached medium-rare when you hit 130° to 135°F, a temperature at which the proteins within the meat start to denature but can’t fully finish. The result is a steak with the perfect amount of tender chewiness.The most fool-proof way to know for sure that your steak is in the medium-rare range is to use an instant-read thermometer. Sure, you could follow a time-and-temperature chart based on the thickness of the steak, or use the touch-test method (the center of the steak should feel like the space between your thumb and forefinger). But a thermometer allows you to know—not guess—that your steak has reached the medium-rare range. (Source:

My favorite way to cook a medium-rare steak is in a smoking-hot, cast-iron skillet. If you prefer char-grilled flavor or you’re cooking a bone-in steak, take the steak outside and cook it on a preheated gas or charcoal grill. Either way, it should take about 4 to 5 minutes per side for a 1-inch steak. If you’re cooking a thicker steak, one of our favorite steak-grilling secrets is to use our foolproof indirect heat metho

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