Medium Rare Temperature
The coveted medium-rare doneness has long been the goal of the steak and prime rib home cook. It is the optimal cook temperature of meat because of the tenderness and flavor it brings. Attaining this grilling and roasting goal can be quite the challenge. Using an instant-read thermometer, like the Thermapen, and cooking to temperature makes it a lot simpler.
Temperature Tip: Medium rare is 130-135ºF internal temperature.*
Just as important as knowing the temperature for medium rare, is knowing that meat will continue to cook for a few degrees after you pull it from a heat source. For this reason, you should actually pull your steaks from the heat 2 or 3°F below your target final temperature.
For example, if you want a final doneness temperature of 133°F, pull each steak from the heat when it shows a lowest temperature reading of 130°F. The steak temperature will continue to rise about 3°F while the steaks rest before serving. A full roast will rise as much as 10°F after being pulled from the heat depending upon the intensity of the cooking environment (a hot oven will spur more carry-over cooking than a relatively cool smoker cooking “low and slow,” for example).
*The Medium Rare temperature range of 130-135ºF is our chef-recommended temperature for medium rare. Check out other Chef-Recommended, ThermoWorks Approved temperatures to learn about other target temperatures for meat and other foods.
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Frank Starnes says
Does your medium rare temp recommendation apply for a Sous Vide cook?
yes, the temperature still applies, but with one difference: in sous vide cooking there is no carryover cooking. Rather than pulling the steak a few degrees early, you pull it at temp. It works great.