Sat, 02 May 2026 21:44:04 +0000

Your Steak Isn’t Undercooked—Here’s Why Medium Rare Is the Real Deal When it comes to steak, medium rare isn’t just a bold flavor choice—it’s a cooked-to-perfection compromise. Many kitchen enthusiasts wrongly believe medium rare means undercooked, but experienced chefs and food scientists confirm that this popular doneness ratio delivers juicy, tender meat with full flavor and ideal texture. So why exactly is medium rare the real deal—and not just a cooking lie? ### The Science Behind Medium Rare Medium rare refers to a steak that cooks to an internal temperature of approximately 130–135°F (54–57°C) and registers a cherry-red, slightly soft center with a glossy, moist interior. At this stage, the proteins in the muscles haven’t firmed too much, preserving natural juices and elasticity. Overcooking beyond medium rare—into medium or well-done—dries out the meat as water escapes and fibers tighten. Medium rare avoids this by retaining moisture and enhancing tenderness.