Cooking a steak to medium rare requires precise temperature control to achieve its characteristic tender, juicy interior and slightly browned exterior. Medium rare steaks are cooked to an internal temperature of 130-135F (54-57C), resulting in a reddish-pink center that gradually transitions to a greyish-brown color towards the edges.
Medium rare steaks offer the best balance of flavor, texture, and tenderness. They retain more of their natural juices, providing a flavorful and succulent bite. Cooking a steak to medium rare also allows you to enjoy the full flavor of the meat without overcooking it, which can result in a tough and dry texture.
