Rare Steak Cooking Guide

Cooking a steak to perfection takes practice, especially if you're aiming for a rare doneness. Follow this guide to achieve a tender, juicy steak with a warm red center.

Internal Temperature for Rare Steak

The ideal internal temperature for a rare steak is 120-130°F (49-54°C). At this temperature, the center of the meat will remain red and cool, while the outer portions will be slightly cooked.

How to Cook a Rare Steak

• Bring your steak to room temperature by letting it rest on the counter for 30-60 minutes before cooking. This ensures even cooking.
• Preheat your grill or cast iron skillet to high heat.
• Season the steak with salt and pepper on both sides.
• Sear the steak for about 2-3 minutes on each side, depending on the thickness. Use a meat thermometer to check the internal temperature.
• Once the steak reaches 120-125°F (49-52°C), remove it from the heat for resting.

The Importance of Resting the Steak

After removing the steak from the heat, let it rest for 5-10 minutes. This allows the juices to redistribute throughout the steak, making it more flavorful and juicy.

Carryover Cooking Explained

During the resting period, the steak continues to cook due to carryover cooking. The internal temperature will rise by 5-10°F, meaning that if you remove the steak from the heat at 120°F (49°C), it will finish cooking to 125-130°F (52-54°C), which is perfect for rare doneness.

Final Tips for Perfect Rare Steak

• Always use a meat thermometer to ensure accuracy. For rare steak, aim for 120-130°F (49-54°C).
• Let the steak rest for 5-10 minutes before cutting into it.
• Remember that the steak will continue to cook after you remove it from the heat.

For more tips on cooking steak to different doneness levels, visit our Steak Doneness Guide.

(Source: USDA Safe Thawing Guidelines)