Meat that is medium rare is slightly brown toward the exterior and warm throughout but still red in the center. For the best-tasting medium rare meat, you should have a quick-read thermometer ready, purchase the best quality grade of meat that you can afford, match the cooking method to the meat's grade, and cut and let it rest for a few minutes before serving it.
Internal Temperature
Judging whether a piece of meat is cooked medium rare by eyesight and feel is not reliable because opinion can differ from person to person. The best way to determine whether meat is medium rare is to take the internal temperature with a quick-read thermometer. For medium rare, professional cooks generally cook the meat until it has an internal temperature of 120 to 135 degrees Fahrenheit. To take the internal temperature, place the thermometer in the thickest part of the meat without touching bone, gristle or fat.
USDA
For safety reasons, the U.S. Department of Agriculture recommends cooking meat until it has a minimum internal temperature of 145 F. Cooking meat longer decreases the risk of getting ill from bacteria that might be on the meat, which is especially important for people at higher risk for illness such as pregnant women, senior citizens, young children and adults recovering from illness. If you still like your meat medium rare, purchase meat from a trusted source and be sure to thoroughly cook the surface of the meat to avoid illness.
Grades and Cuts
Different grades and cuts of meat taste better with different preparations and cooking methods. In order to avoid over- or under-cooking different areas of the meat, use meat of even thickness. For the best-tasting medium rare meat, purchase meat with a higher grade of quality. The USDA provides meat with three grades based on its fat level and distribution: prime grade, choice grade and select. Prime grade meats, which frequently are sirloin, loin and rib cuts, are the highest quality and taste well when you broil, grill or roast it. Chuck and round cut steaks are tougher cuts of meat and so require longer marination time and should be braised.
Resting
Meat continues to cook for 10 to 15 minutes after being removed from the heat source. Because the meat will continue to cook and rise in temperature as it cooks itself, remove the meat from the heat source just before it reaches your desired internal temperature. Do not carve and serve meat immediately after cooking it. Letting the meat stand covered for a few minutes before serving it allows the juices to redistribute and the temperature of the meat to even out.
References
- Martha Stewart; Meat Temperatures Chart; November 2006
- What's Cooking America: Meat, Fish, and Seafood Temperature Cooking Chart
- Food Network: Meat and Poultry Temperature Guide
- USDA Food Safety and Inspection Service: Is it done yet? Recommended Internal Temperatures
- USDA Food Safety and Inspection Service: Inspection & Grading of Meat and Poultry -- What Are the Differences?
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