what temperatures should a med rare steak be at?

Answer 1

Between
150-160 for med rare


Rare~ 140-150

Answer 2

You didn't mention what you will be cooking the steak on. SS--OOOOOOOO here goes!

Kitchen Range broiler: turn the heat knob to "Broil" or 500 degrees and let it preheat for 6-8 minutes.

Set your shelf about 4" from the top burner so there won't be any splatter. Place your steak(s) on the broiler tray and place directly under the heat source. Set the door to slightly open so the moisture, smoke and heat can escape while cooking. Let cook for 4-5 mins and turn it/them over for another 4-5 mins. You may get some smoke from minor splatter but the steaks will medium rare.

Outdoor gas grill: almost the same instructions except the heat source will be coming from beneath your food. Adjust the shelf to 4" inches from the heat source. Pre-heat the grill for about 10 mins. on about 9-10 setting (High Heat) or again 500 degrees. I would keep a small spray bottle with water handy to knock down any flare-ups. Your steaks will cook quicker on a gas grill because of the venturi effect inside the closed grill. 4-5 minutes a side, but keep an eye for charring.

Bon Appetito! (I originally thought you wanted rare cooked steak so I edited after re-reading your question, sorry.)

Answer 3

The temperature recommended by the USDA for medium rare steak is 145°F. To achieve this, many recipes recommend grilling over a direct-medium fire (350°F to 375°F) on a covered grill.

It's important to keep in mind that the steak will continue to cook after it comes off the grill (5-10°F depending on the cut and thickness).

For grilling times we use the cookout calculator at charcoalbob.com. Just enter the type of grill (gas or charcoal), cut of steak and thickness. It will give you instructions for how to grill steak medium rare. It also has grilling tips.

It's also recommended to allow the steak to stand at room temperature for 20-30 minutes before grilling, and to allow it to rest for 5 minutes after grilling to keep it nice and juicy.

Answer 4

Getting to med rare is not just a matter of temp. It's more about time. However, of course temp makes a difference.

I don't know what the FDA suggests for minimal internal temp to kill bad germs, but I don't worry about it, and just cook it "enough".

It's going to matter how you cook it. Grill, broil, ....?

The thickness matters.

Marination matters.

For about 1" thick steaks, in a broiler, without excessively acidic marinades, place steak about 4-5" from broiler and set to normal broil (prob. 500 deg. F), cooking about 6-8 minutes per side.

On a grill, don't let the flame too high, try med heat. You are trying to heat the inside slowly while not charing the outside. Low flames, med heat. And clean the grill surface before you put your food on it. (And after cooking, if you care about your equipment.)

Answer 5

The internal temp (at the center) should be 130 to 135 degrees. Meat will be very pink and some browness towards the outside. Be sure to let the steak rest a couple minutes before serving so the juices can settle.

Answer 6

To take the temp would mean you'd have to stab the meat, and lose the juices.

Best to learn to feel how done it is by touching it. After a while, you will know...well is hard. rare is smushy. Med rare is a little firmer than that.

Answer 7

The National Cattlemans Association of Culinary Center recommends 145 degrees. There are other temps for different cuts of meats here also.

Answer 8

http://bbq.about.com/od/steaks/ss/aa101606a_3.htm