There’s something undeniably delicious about a perfectly cooked piece of rare beef. The unique flavor and tender texture are what make it a favorite for many. But getting that “perfectly cooked” result requires precision, especially when it comes to temperature.
This guide will walk you through everything you need to know about achieving the ideal temperature for rare beef, including recommended temperature ranges, the best ways to measure internal temperature, and factors that can affect the final outcome.
What does “rare” actually mean?
When a steak is cooked “rare,” the very center of the cut should be cool and red. The outer edges will be brown.
Rare beef is extremely tender and gives way easily when you touch it.
It’s important to know what rare looks and feels like so you can order confidently at a restaurant. Understanding the characteristics of “rare” also helps you cook a perfect steak at home.
The critical temperature ranges for rare beef
Internal temperature guidelines
Most chefs agree that the internal temperature of rare beef should land somewhere between 120°F and 130°F. You’ll find slight variations in that range depending on the source. For example, some sources say rare is between 125°F and 130°F, while others say it’s between 120°F and 125°F.
Ultimately, it’s up to you. Some people like their steak at the lower end of the rare range, and others prefer the higher end.
Why accuracy matters
Undercooking beef can pose a health risk, although this is minimal with high-quality cuts of beef. Overcooking, on the other hand, can result in a less tender and flavorful steak.
Achieving the Perfect Rare: Tools and Techniques
So, you’re shooting for a perfectly rare steak? Here’s what you need to know to nail it.
The Importance of a Meat Thermometer
Forget eyeballing it. A reliable digital meat thermometer is your best friend. Visual cues alone just aren’t accurate enough to tell you what’s going on inside that steak.
Stick the thermometer into the thickest part of the steak, being careful not to touch any bone. Make sure your thermometer is calibrated so it gives you an accurate reading.
Carryover Cooking and Resting
Here’s a pro tip: The steak’s internal temperature will keep climbing even after you pull it off the heat. This is called carryover cooking.
Take the steak off the heat source a few degrees before it hits your target temperature. Ruth’s Chris Steak House, for example, recommends removing a steak about 5 degrees below the final temperature you’re aiming for.
Resting the steak after cooking is critical. It lets the juices redistribute throughout the meat, giving you a more tender and flavorful steak. Let it rest for at least 5 to 10 minutes before slicing.
Factors Affecting Cooking Time
Keep in mind that a steak’s thickness will affect cooking time. Thicker steaks take longer to reach the right internal temperature.
The starting temperature of the steak also matters. Letting the steak sit at room temperature for about 30 minutes before cooking can help it cook more evenly.
Finally, the cooking method you choose (grilling, pan-searing, etc.) will have an impact on cooking time, too.
Frequently Asked Questions
How rare is too rare for beef?
That’s a matter of personal preference, but generally, “too rare” is when the beef is practically raw on the inside and only seared on the outside. Some people enjoy very rare beef, almost blue, but others find the texture unappealing. The safety aspect also comes into play – the rarer the meat, the higher the risk of bacteria, though with quality cuts of beef, this risk is relatively low.
What temperature do you cook rare beef to?
For a rare cook, you’re aiming for an internal temperature of 120-130°F (49-54°C). Use a reliable meat thermometer to ensure accuracy. Remember that the temperature will continue to rise a bit as the meat rests, so pull it off the heat when it’s a few degrees below your target temperature.
Can you eat beef at 150 degrees?
Yes, definitely! Beef cooked to 150°F (66°C) is considered medium. It will have a warm red center with a greater portion of the meat cooked through. While still juicy, it’s less rare than what we discussed above and presents a lower risk of carrying harmful bacteria.
In Conclusion
If you want to make the perfect rare steak, you need to understand temperature guidelines and use a meat thermometer. That’s the best way to cook delicious, tender rare beef every time.
Once you get the hang of it, experiment and find the level of doneness you like best. After all, the ideal temperature for rare beef is a matter of personal preference. Your perfect steak is waiting!