Rare Beef Temp (What Temperature is Rare Beef)
on Mar 23, 2023
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Wondering what a Rare Beef Temp should be? Find out how to measure rare beef temperature, whether you’re cooking a steak, roast or any other cut.
Carnivores love rare beef and it’s for good reason! It’s perfectly moist and tender without the toughness that comes from cooking it further.
It’s easy to miss the window and cook beef to medium-rare or worse: medium, medium-well or well-done! Let’s find out what temp is rare beef, right down to cooking tips and how to measure it accurately.
What is Rare Beef?
A rare steak is the lowest level of doneness and has only been slightly cooked. A very rare or blue steak will be seared briefly on the outside and have a cool purplish-red center. A more traditional rare steak is cooked a bit longer and will have a bright red center that is slightly warm.
Should I Cook Beef to Rare?
Cooking beef rare is a matter of personal preference. People enjoy rare beef because it is very tender and moist, with the fat not having rendered and the muscles not having contracted. In addition to the flavor profile, the high iron content in the beef increases the oxygen in your blood, and the phosphorus provides strength to your bones.
Rare Beef Temp
There is a range of internal temps for rare beef. Use the following steak doneness chart as a guide when measuring internal temperature:
| Steak Doneness | Description | Final Internal Temp |
| Very Rare (a.k.a Blue Rare, Blood Rare, Black & Blue, Pittsburgh Rare) | Purplish-red center | 115 to 120°F (46 to 49°C) |
| Rare | Bright red center | 120 to 125°F (49 to 52°C) |
| Medium Rare (a.k.a Mid Rare) | Warm red center | 130 to 135°F (54 to 57°C) |
Note that the internal temp will continue to rise about 5°F in the minutes after cooking. Therefore, you should remove it from the heat source several degrees below the levels in the table above.
For example, many people will remove a steak from the heat at 110°F to get it blue rare!
Once you’ve passed 135°F (57°C), the beef is no longer rare in any way and is approaching medium doneness. At 145°F it’s medium-well and at 155°F it’s well-done, none of which is of interest for a rare beef aficionado.
What Temperature Should Beef Be Cooked To?
Officially, the USDA recommends an internal beef temperature of 145°F coupled with a 3-minute rest period after cooking for food safety reasons. Ground beef should go even higher to 160°F.
If you’ve decided to cook beef rare, then you will not be adhering to this recommendation. Therefore, it’s imperative to seek out a reputable supplier of beef and cook it on the day of purchase to minimize the risk of foodborne illness.
How to Measure the Internal Temperature of Beef
To take the temperature of beef, insert an instant-read thermometer into the thickest part. Try to get as close to the center as you can and avoid large pieces of fat, gristle, or bone. Wait a few seconds for the reading to stabilize and that’s your internal temp.
Another option is to use a wireless dual-probe thermometer that remains inserted throughout cooking. This gadget allows for continuous monitoring remotely, beeping when the target is reached. An excellent option for grilling, smoking, or oven-roasting, where opening the door releases significant heat and slows cooking.
How to Check the Temperature without a Thermometer
If a thermometer isn’t available, your next option is using your finger. Gently press your fingertip into the center of the beef. It should feel slightly squishy when rare, and not spring back meaningfully. Some people compare it to the sensation when pressing into the palm of your hand below the thumb.
Avoid cutting into the beef to check doneness! This technique causes valuable juices to leak out and makes the meat less juicy and flavorful.
How Long to Cook a Steak for Rare
A one-inch thick steak only needs to be seared for 2 to 3 minutes per side at high temperature to come out rare. However, don’t rely on cooking time alone. Use an instant-read thermometer to measure the internal temp and stop cooking as soon as it reaches 120°F.
Thicker steaks will take longer to reach the target internal temp, while thinner steaks will reach it sooner.
Tips for the Best Rare Beef
- Use high-quality beef from a reputable source to minimize the risk of foodborne illness. Also cook it on the day of purchase while it’s freshest.
- Remove from the refrigerator 30 to 60 minutes ahead of time to take the chill off and promote even cooking. This is especially important for thicker cuts.
- Before cooking, pat dry the beef with paper towels to remove excess moisture that could interfere with searing. Cooking is brief and a good sear is crucial.
- Rub the beef with a high-smoke point oil like canola to help with searing.
- Season the steak with salt and pepper for maximum flavor and tenderness.
- Use kitchen tongs to turn the beef every few minutes for even cooking. Rinse the tongs with hot water to sanitize halfway through cooking to avoid contaminating the meat.
- Let the beef rest for 3 to 5 minutes after cooking. This allows the internal temp to come up a few more degrees and the juices to redistribute through the meat.
FAQ
What Temperature is Rare to Medium-rare Beef?
Rare beef that is bright red in the center will be 120-125°F. Above 125°F it starts transitioning to medium rare, which is reached at 135°F.
How Rare is Too Rare for Beef?
Technically speaking, there is no “too rare” when it comes to beef preferences. After all, the famous French steak tartare consists of uncooked chilled beef. Most people prefer rare beef that has reached 125°F, although some diners opt for very rare or blue beef with a purplish center at 115 to 120°F. Some people will go even lower to 108°F when going blue rare.
What Temp is Rare Steak Celsius?
A meat thermometer will show the internal temperature for rare steak of 46 to 52°C. The lower number corresponds to blue rare (very rare), while going higher is a more traditional rare steak. Note that the internal temp will typically rise 2°C after cooking, so you may wish to remove it from the heat a degree or two below the target.
What Temperature Do You Pull Steak Off For Rare?
To get a rare steak, remove it from the heat at 115 to 120°F in order to achieve a final temp of 120 to 125°F after resting . To get a very rare steak or blue steak, remove it from the heat at 110 to 115°F in order to achieve a final temp of 115 to 120°F.
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Rare Beef Temp (How to Cook Rare Beef Steak)
Ingredients
- 2 steaks, 1-inch thick
- canola oil, (see note)
- coarse salt
- pepper
Instructions
- Remove the beef from the refrigerator 30 to 60 minutes ahead of time.
- Preheat the grill or oven to 450 deg F. If using a broiler, preheat it to maximum. For the stovetop, preheat a cast iron pan for 5 minutes over high heat.
- Pat dry the beef with paper towels to remove excess moisture.
- Rub the beef on all sides with oil. Then rub with salt and pepper.
- Place the beef on the heat source. Sear for 2 to 3 minutes undisturbed (or longer for larger, thicker roasts).
- Using kitchen tongs, flip the beef and sear on the other side for 2 to 3 more minutes (or longer for larger, thicker roasts).
- Insert an instant-read thermometer into the middle of the thickest portion of the beef. Wait a few seconds for the reading to stabilize. If it’s at 110 to 115°F, the beef is very rare or blue rare. If it’s 115 to 120°F, it’s rare. If it’s below these levels, continue cooking.
- Once the beef has reached the target temp, remove to a serving plate and cover with foil (or another plate). Let it rest for 5 minutes, during which time the temp will rise several degrees more and the juices will redistribute.
- Serve warm.
Notes
- Oil: You can use any high smoke point oil including avocado oil, grapeseed oil, sunflower oil etc.
Nutrition information provided is an estimate only and will vary based on ingredient brands and cooking methods used.
