Beef Medium Rare Temp (What Temperature is Medium Rare Beef?)

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What temperature is medium rare beef and what’s the best way to cook the steak to medium rare doneness? Keep reading to learn how you can achieve the perfect medium-rare beef steak, roast or burger, from internal temp to estimated cooking time. 

What temperature is medium rare beef and what’s the best way to cook the steak to medium rare doneness? Keep reading to learn how you can achieve the perfect medium-rare beef steak, roast or burger, from internal temp to estimated cooking time.
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With its warm, red center and perfectly seared crust, it’s no wonder medium-rare is the most popular choice for beef doneness. A medium-rare steak is juicy, tender and flavorful, without the bloodiness of a rare steak.

It can be a bit tricky to cook a medium-rare steak at home. Although the internal temp is the best way to determine doneness, the actual temperature can vary based on a few factors. 

From steak and burgers on the grill to roasts in the oven or slow cooker, we’re breaking down all the facts on medium-rare beef doneness. 

What is Medium Rare Beef?

Medium-rare beef (sometimes called mid-rare) is typically achieved when the internal temp of the meat reaches 135°F or 57°C. At this point, the center of the beef is warm and red, with only a little bit of blood. Medium-rare beef is known for being tender, juicy and flavorful. 

If you ask a food scientist, they’ll tell you that the tenderness of beef is determined by the breakdown of two key proteins responsible for muscle contraction – actin and myosin. 

As the temperature of the beef increases, myosin starts to break down, resulting in less rawness and more tenderness. This process takes place at an internal temp of around 122°F. This is why medium-rare is a popular level of doneness among steak enthusiasts.

Medium Rare Beef Temp

For medium-rare beef, the recommended internal temp is 135°F or 57°C. However, due to the process of carryover cooking, it’s best to remove the beef from its heat source at 125 to 130°F (52 to 54°C). Allow the beef to rest for 3-5 minutes and the temperature will continue to rise, resulting in a final temp that corresponds to medium-rare. Larger/thicker cuts of beef should be removed at lower temperatures, since the temperature increase happens at a faster rate. 

Low-temperature cooking methods like sous vide or smoking result in minimal temperature rise during resting. For these methods, you can cook the beef all the way to 135°F and still achieve medium-rare doneness.

It’s worth noting that the USDA’s food safety recommendation is to cook beef to a minimum internal temperature of 145°F with a 3-minute rest period before serving. This temperature is beyond medium-rare, so it’s important to use high-quality beef from a trusted source if you enjoy beef on the rarer end of the spectrum.

Lean Cuts of Beef

When preparing leaner cuts like sirloin tip, round, tri tip, or flank steak, it’s crucial to remove the steak from the heat source once it reaches an internal temperature of 125°F (52°C).

These cuts are less forgiving than fattier pieces of beef, and even a small increase in temperature can make a significant difference in the final doneness. If you allow these cuts to reach 135°F, they may have already passed the threshold of medium-rare doneness.

What temperature is medium rare beef and what’s the best way to cook the steak to medium rare doneness? Keep reading to learn how you can achieve the perfect medium-rare beef steak, roast or burger, from internal temp to estimated cooking time.

How Long to Cook Beef Medium Rare

Various factors will influence the cooking time of beef, from thickness to how cold the meat was before you started cooking. This is why a thermometer is a more accurate measure of doneness than cooking time. 

If you don’t have a thermometer, use the table below to get a general idea of cooking time:

Cooking MethodCut Medium Rare Cooking Time
Grilling (450°F)1 inch thick8 to 12 minutes
1 ½ inch thick12 to 14 minutes
Oven Roasting (425°F)1-inch thick steak10 to 12 minutes
1 ½ inch thick steak12 to 15 minutes
Oven Roasting (350°F)3 pounds1 hour 20 min
5 pounds1 hour 40 min
Pan Frying (Med High)1 inch thick6 to 8 minutes

Tips on Cooking Beef to Medium Rare

  • Use fresh, high-quality beef from a trusted butcher or grocery store. It’s best to cook the beef the same day it’s purchased. 
  • Allow the beef to reach room temperature by removing it from the fridge 30-60 minutes before cooking. This allows for more even cooking, especially with thicker cuts of meat. 
  • Remove excess moisture by patting with a paper towel. Moisture prevents the beef from getting a proper sear.
  • To encourage proper searing, use a high-smoke point oil to rub the beef. Examples include canola, corn or sunflower.
  • Use a dry rub with salt to season the steak. This adds flavor and helps to tenderize the meat.
  • Use an instant-read thermometer to measure the internal temp. This is the best way to get the perfect medium-rare steak.
  • Allow the beef to rest for 3-5 minutes after removing it from the heat. This helps the meat to retain its juices. 
  • Always slice beef against the grain for maximum tenderness, especially with leaner cuts of meat.
What temperature is medium rare beef and what’s the best way to cook the steak to medium rare doneness? Keep reading to learn how you can achieve the perfect medium-rare beef steak, roast or burger, from internal temp to estimated cooking time.

FAQ

What Temperature Should Beef Be Cooked To?

The official recommendation from the USDA is that beef should be cooked to an internal temp of 145°F, then allowed to rest for 3 minutes before serving. For ground beef, the recommendation is 160°F.

Regardless of these food safety recommendations, many people prefer their beef at lower internal temperatures. 

Is 145 Medium-rare for Beef?

At 145°F, beef is considered medium-well, rather than medium-rare.

What Temp is Beef Medium-rare?

Beef is considered medium-rare (or mid-rare) when it reaches an internal temp of 135°F or 57°C. At this temperature, the beef is juicy, full of flavor and only slightly bloody. Medium-rare beef has a warm, red center.

Can You Check Doneness Without A Thermometer?

Although measuring the internal temp is the best way to accurately determine beef doneness, there’s another method you can use in a pinch. The “hand test” involves touching the thumb to the middle finger of the same hand. Use the index finger of your other hand to press the fleshy area below your thumb. This is how a medium-rare steak should feel – slightly firm, but still fairly soft and squishy.

Avoid cutting into the beef to check the color. This causes the juices to leak out, resulting in a less tender steak. 

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What temperature is medium rare beef and what’s the best way to cook the steak to medium rare doneness? Keep reading to learn how you can achieve the perfect medium-rare beef steak, roast or burger, from internal temp to estimated cooking time.

How to Cook Beef Medium Rare

By: Izzy
What temperature is medium rare beef and what’s the best way to cook the steak to medium rare doneness? Keep reading to learn how you can achieve the perfect medium-rare beef steak, roast or burger, from internal temp to estimated cooking time.
Prep: 5 minutes
Cook: 25 minutes
Resting Time: 20 minutes
Total: 50 minutes
Servings: 4

Ingredients 

  • 2 steaks, 1-inch thick, such as ribeye or sirloin steak
  • 1 tablespoon olive oil
  • steak seasoning, to taste
  • 2 tablespoons unsalted butter
  • 1 sprig fresh rosemary, chopped
  • 2 sprigs fresh thyme

Instructions 

  • Remove the steaks from the fridge 30 minutes ahead of time.
  • Preheat the oven to 400°F.
  • Heat a large oven-safe skillet over medium-high heat until very hot.
  • Rub the steaks with olive oil and generously season with steak seasoning. Sear for 2-3 minutes per side and transfer to the preheated oven.
  • Bake for 10-15 minutes or until the internal temperature of the steaks reaches around 130°F.
  • Remove the steaks from the skillet, loosely tent them with foil, and let them rest for at least 5 minutes. The internal temp will reach 135F.
  • Top the steaks with butter. Garnish with rosemary, thyme, and serve.

Nutrition information provided is an estimate only and will vary based on ingredient brands and cooking methods used.

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About Izzy

I'm Izzy, a food lover and photographer. Here you’ll find a collection of simple recipes that are perfect for busy people. My blog aims to help you make and enjoy delicious and healthy food at home.

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