To achieve a medium-rare steak, the internal temperature should be between 130°F and 135°F (54°C and 57°C)
. Here are some key points to consider when cooking a medium-rare steak:
- The steak should be warm in the center, with a small ring of pink around the edge
- The center of the steak should be pink and warm, with lighter pink edges
- Remove the steak from the heat source when it reaches an internal temperature of 125°F (52°C)
- Let the steak rest for a few minutes before slicing and serving
Keep in mind that these temperatures are guidelines, and the actual temperature of your steak may vary depending on factors such as the size and thickness of the cut, the cooking method, and the quality of the meat. Using a meat thermometer is the best way to ensure your steak reaches the desired internal temperature
