Steak lovers often find themselves debating the merits of medium vs. medium-rare steak. The difference between medium and medium-rare steak is that medium-rare has a warm red center, is more tender and juicy, while medium has a warm pink center, a firmer texture, and slightly less moisture and beefy flavor.
Should you order your steak medium or medium-rare? What is the meaning of “medium-rare” in practical terms? In this comprehensive guide, we’ll compare rare vs. medium-rare vs. medium steak doneness levels, with a focus on the difference between medium and medium-rare in color, texture, juiciness, and flavor. You’ll learn the exact internal temperatures that define each level of doneness, how to recognize doneness by look and feel, and tips to reliably hit your target temperature every time. We’ll also cover common cooking methods (grill, cast iron, sous vide, reverse sear), the importance of resting your steak, and how to choose which doneness is right for you. By the end, you’ll know whether medium or medium-rare is the best choice for your next steak night and how to nail that perfect cook with confidence.
Steak Doneness Levels 101
Steaks are typically prepared to one of six standard doneness levels: Blue Rare, Rare, Medium-Rare, Medium, Medium-Well, or Well-Done. These levels are primarily defined by the steak’s internal temperature, which directly affects its color, texture, and juiciness. Here’s a quick overview:
- Blue Rare (Extra-Rare): Very red, nearly raw center; internal temp around 115–125°F. The outside is seared, but the inside remains almost raw.
- Rare: Cool to warm red center; soft texture. Internal temperature about 120–125°F. Rare steak is very juicy and tender, as only a small portion of the juices have been expelled.
- Medium-Rare: Warm red center with a hint of pink; very juicy and tender with a slightly firmer texture than rare. Internal temperature around 130–135°F (54–57°C). This is often considered the gold standard of steak doneness – the fat has started to melt into the meat for flavor, but minimal juices have evaporated.
- Medium: Warm pink center, but no red; firmer texture and slightly less juicy than medium-rare. Internal temperature around 140–145°F (60–63°C). At this stage, more moisture has been lost, though the steak still retains a buttery beef flavor with fully melted fat.
- Medium-Well: Faint pink hue in the center only; quite firm and much less moist. Internal temperature about 150–155°F (66–68°C). Most of the juices have evaporated and fat has rendered out, yielding a drier steak.
- Well-Done: Little to no pink, gray-brown throughout; very firm texture. Internal temperature 160°F+ (71°C+). A well-done steak is typically significantly drier and tougher, with nearly all juices cooked off.
Overall, medium-rare and medium steaks fall in the middle of the doneness spectrum. Medium-rare is a notch more cooked than rare, and medium is one step further toward well-done. Next, we’ll zero in on medium vs. medium-rare steak with a side-by-side comparison of their key differences in temperature, appearance, texture, and taste.
Medium vs. Medium-Rare Steak: Side-by-Side Comparison Chart
To quickly illustrate how medium-rare and medium steaks differ, here’s a comparison chart covering the core aspects of each doneness:
| Aspect | Medium-Rare Steak | Medium Steak |
|---|---|---|
| Internal Temperature | 130–135°F (54–57°C) – warm red center (pull from heat ~5°F lower to account for resting) |
140–145°F (60–63°C) – warm pink center throughout (often pulled ~135–140°F to finish at medium) |
| Color & Appearance | Dark pinkish-red center with a subtle pink ring towards the outer parts. Edges are nicely browned from sear. The center is visibly red but warm, not cool. | Pink center with no red hue. The interior is uniformly pinkish and the surrounding meat is browned. Edges may be a bit more charred due to longer cooking. No red juice; any juices are clear or light pink. |
| Texture & Tenderness | Very tender and juicy, with only slight resistance when pressed. The middle is soft and yielding, while the exterior has a good sear crust. Muscle fibers are just beginning to tighten, but not much moisture is lost. | Firm and springy to the touch (more resistance when pressed). Still tender, but noticeably less tender than medium-rare. The extra cooking causes more muscle contraction, giving a tighter, chewier bite. |
| Juiciness | Very juicy – plenty of savory steak juices remain. Fat is melted just enough to enrich the meat, without drying it out. When sliced, medium-rare steak will release some pinkish juice (myoglobin), indicating high moisture content. | Moderately juicy – some moisture has evaporated from the meat. Still a flavorful steak, but visibly less juice will run when you cut into it. The longer cook renders out more fat and juices, so the steak is a bit drier (though not dry or tough if cooked properly). |
| Flavor | Beefy and rich flavor with a slightly sweet, iron-rich juiciness. Medium-rare maximizes flavor because the fat has started to render (adding buttery taste) while the red center retains meaty “steak” flavor. Often described as the most flavorful doneness level. | Robust “browned” flavor with a bit less of the bloody richness. The extra searing time develops more Maillard browning on the exterior, which can add a nuttier, roasted flavor. Overall beef taste is still great, just a touch less juicy-sweet than medium-rare due to moisture loss. |
As shown above, the primary difference between a medium-rare and medium steak comes down to internal temperature, which affects all the other characteristics. A medium-rare steak (around 130–135°F) has a warm red center and is exceptionally tender and juicy, whereas a medium steak (around 140–145°F) has a warm pink center, a firmer bite, and slightly drier mouthfeel. In essence, medium is one step more cooked than medium-rare, trading a bit of juiciness and tenderness for a bit more cooked-through texture.
In the sections below, we’ll break down each of these differences in detail and provide guidance on how to identify and achieve your desired doneness.
Internal Temperature and Doneness
Temperature is the most reliable indicator of steak doneness. Medium-rare and medium are separated by roughly 10–15°F of internal temperature. A medium-rare steak is cooked to about 130–135°F in its center, whereas a medium steak is cooked to about 140–145°F in the center. Those few degrees make a noticeable difference:
- At medium-rare (around 130°F), the steak’s muscle proteins have just begun to tighten and expel juices, but not too much. The fat within the meat is starting to melt and infuse the steak, but not much moisture has evaporated yet, resulting in maximum tenderness and juiciness. For many chefs and steak aficionados, this is the point of perfection.
- At medium (around 140°F), the muscle fibers have contracted further and pushed out more juice. More of the steak’s moisture is lost compared to medium-rare, and the texture becomes a bit more fibrous (less “raw” feel). The fat is fully melted at this stage, and the steak is cooked through to a warm pink center. While still flavorful, it won’t be quite as moist as a medium-rare steak.
It’s worth noting that different sources define these temperature ranges slightly differently (some say medium-rare tops out around 135°F, others go up to 140°F). In practice, aiming for the middle of the range (e.g. 135°F for medium-rare, 145°F for medium) is a good strategy. For accuracy, always use an instant-read meat thermometer to gauge internal temperature (more on this later) – color alone can sometimes be misleading.
Also remember that meat continues to cook (carryover cooking) for a few minutes after you remove it from the heat. The internal temperature of a steak can rise an additional 5°F or so while resting. That means if you want to end up at 135°F (medium-rare), it’s wise to pull the steak off the grill around 130°F, and for a medium target of 145°F, pull it at ~140°F. This ensures you don’t overshoot your desired doneness as the steak rests.
Quick tip: For medium-rare, aim to remove the steak from heat at ~130°F; for medium, remove at ~140°F. After resting (5–10 minutes), they should finish around 135°F and 145°F respectively.
Next, let’s look at how these temperatures translate into visual cues like color and appearance.
Color and Appearance
One of the easiest ways to distinguish a medium-rare steak from a medium steak is by the color of the interior when sliced:
- Medium-Rare: The center will be a warm red or deep pinkish-red color. You’ll typically see a red center that gradually transitions to pink towards the outer parts of the steak. There is a distinct pink ring between the red core and the browned crust. The steak’s exterior surfaces will be well-browned from searing (as they would be for any doneness). When you cut into a medium-rare steak, pinkish-red juices will likely emerge – this is often mistaken for “blood,” but it’s actually myoglobin protein and water, a sign of a nicely juicy steak.
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Medium: The interior of a medium steak will be mostly pink with no red in the center. Essentially, the red hue has cooked out, and you’re left with a warm pink center that might be described as light pink or rosy. The transition from center to exterior is less dramatic – the pink color extends closer to the surface, with just a thin band of brown/gray meat directly under the seared crust. Any juices will be clear or light pink, not red. Visually, a medium steak’s center looks more brownish-pink than the vibrant deep pink of a medium-rare. It’s the “middle ground between the redness of rare and the grayness of well-done,” as one guide aptly puts it.
In practical terms, if you slice into a steak and see bright red or deep pink center, it’s closer to medium-rare; if you see a solid band of opaque pink with no red, it’s medium. The degree of browning on the outside may also be a clue: a medium steak often has a bit more exterior browning (due to the longer cook time) which can sometimes darken the outer quarter-inch of the steak’s interior to a grayish-brown. Medium-rare, being cooked for less time, usually preserves more of the pink closer to the edges.
However, color can vary with different cuts and lighting, so don’t rely on sight alone. Some steaks (especially very marbled ones) might retain a redder color even at medium, and thin steaks can appear fully cooked (brown) on the outside while still rare inside. That’s why it’s good to combine visual cues with touch or temperature checks, which we’ll discuss next.
Texture and Tenderness
The feel and texture of the meat is another major point of difference between medium-rare and medium:
- Medium-Rare Texture: A medium-rare steak is known for its buttery tenderness. The center of the steak will be very soft and yielding. If you press on a medium-rare steak (with tongs or your finger), it will have some give and feel quite plush, with just the slightest bit of resistance. The exterior, having been seared, will be firmer, but the inside is juicy and easily chewed. Muscle fibers at this stage are only moderately contracted, so the steak still cuts easily with minimal resistance. Many people describe medium-rare as “fork-tender,” meaning you could almost cut it with the side of a fork.
- Medium Texture: At medium doneness, steak becomes firmer and more springy. A press test will show significant resistance – the steak will push back against your finger and feel tighter. In fact, a medium steak will spring back slightly when pressed, whereas a medium-rare might simply indent without springing much. The muscle fibers have tightened more, so the flesh isn’t as soft. That said, a properly cooked medium steak is still tender, just not as melt-in-your-mouth tender as medium-rare. You’ll notice a bit more chew – the knife will encounter a tad more friction when slicing, and each bite has a bit more substance to it. The texture is often described as “firm but still moist.”
In short, medium-rare steaks are softer and more tender to the bite, while medium steaks are firmer (but not tough). If you prefer your steak to have that delicate, almost tenderloin-like soft quality, medium-rare is the way to go. If you don’t mind (or even enjoy) a bit more chew and structure to the meat, medium provides that, while still maintaining some tenderness.
One informal but popular way to gauge steak doneness by feel is the “finger test” (touching the steak and comparing it to the feel of your hand’s muscle when touching your thumb to different fingers). For example, a medium-rare steak’s softness is often compared to the feel of the base of your thumb when you touch your thumb and index finger together – soft with a bit of spring. Medium might feel like that same spot when touching your thumb to your middle finger – a firmer resistance. While this test can give you a rough idea, keep in mind it’s not foolproof since different cuts and animal breeds have varying firmness. Use it as a secondary check, but use a thermometer for accuracy if you can.
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Juiciness and Flavor
When it comes to flavor and juiciness, medium-rare is often lauded as the most flavorful and juicy point for a steak, while medium sacrifices a bit of moisture. Here’s how they compare:
- Medium-Rare Juiciness & Flavor: Because a medium-rare steak hasn’t been cooked long enough to force out much moisture, it is extremely juicy. Cut into it and you’ll usually see plenty of flavorful juices on the plate. This abundance of juice translates to a very rich, succulent mouthfeel – each bite practically bursts with beefy juice. In terms of flavor, medium-rare is frequently cited as the optimum for beef. The combination of a seared exterior (which gives you that savory browned flavor) and a warm red center (which gives you the full beefy, slightly minerally flavor of rare meat) yields a fantastic depth of taste. The melted fat at this doneness bastes the meat internally, imparting a buttery richness. There’s also a hint of sweetness that comes from the gentle caramelization and the natural juices. Overall, medium-rare offers a balance of savory browned crust and juicy red center that many steak enthusiasts consider the most enjoyable flavor profile.
- Medium Juiciness & Flavor: A medium steak will still be juicy, but noticeably less so than medium-rare. Much of the free water in the muscle has been pushed out or evaporated by the higher internal temp. You might see only a small drizzle of clear juice when you cut into a medium steak, rather than a flood of red juices. Consequently, the mouthfeel is a bit drier (relative to medium-rare, though a good medium steak should not be “dry” per se). In terms of flavor, medium steaks retain most of the beefy flavor but with slightly less intensity. Some of the “bloody” iron notes mellow out as the red center turns pink. On the plus side, the longer cook can produce a stronger charred, grilled flavor on the outside. You might taste more of the smoky, caramelized notes from the sear, which some people enjoy. Essentially, medium steak has a more uniform cooked-beef flavor throughout, with no rare center to provide that distinct juicy minerality. As one source puts it, medium steaks still have the buttery taste of medium-rare, but with slightly less juiciness and tenderness due to moisture loss. They’re flavorful, just a bit more “done” in taste. Sometimes people who find medium-rare a tad too “bloody” prefer the taste of medium as it tastes more fully cooked.
It’s important to note that flavor can also depend on the cut of steak and its fat content. For example, a well-marbled ribeye can still be very juicy at medium because of melting fat, whereas a lean sirloin might start to taste dry at medium. We’ll discuss choosing doneness by cut in a later section. But in general, if maximum juiciness and a robust beef flavor are your goals, medium-rare has the slight edge. If you prefer a bit more of the charred flavor and don’t mind losing a little juice, medium is still a great tasting steak – and some actually enjoy that it’s less messy (less red juice on the plate).
Judging Doneness by Sight and Touch (Without a Thermometer)
While a thermometer is the best way to gauge medium vs medium-rare, you can also recognize doneness by look and feel with some practice:
Visual Cues: As covered, examine the color of the meat’s center when you cut into it. A dark red or deep pink center indicates medium-rare or even rarer. A solid pink center with no red indicates medium. Also observe the juices: Red or pink juices usually mean a rarer steak; clear juices usually mean medium or beyond, as most myoglobin (which gives the red color) has been denatured by higher heat. Additionally, the external appearance can offer hints – a medium steak might be charred darker on the outside. If you’re cooking and haven’t cut the steak open, you can also judge by the surface: a medium-rare steak’s exterior will be seared but not deeply crusted (since it was pulled off heat earlier), whereas a medium steak might have a more pronounced dark brown crust.
Touch Cues (The “Finger/Touch Test”): Chefs often use the finger test to estimate doneness:
- Press the center of the steak with your fingertip or tongs. For medium-rare, it should feel soft and yielding, with a little bit of spring back. Think of pressing on the fleshy base of your thumb (below the palm) when your hand is relaxed – that’s similar to a rare/medium-rare feel.
- For medium, the steak will feel firmer and springier – comparable to that same thumb muscle area when you touch your thumb and middle finger together (this tenses it up slightly, approximating a medium firmness). The medium steak should spring back readily when pressed.
- If it’s squishy and doesn’t spring back at all, it’s likely undercooked (rare). If it’s very stiff with no give, it’s medium-well to well-done.
While this touch test is handy, remember it’s a bit subjective. Temperature, thickness, and meat type all play roles in how a steak feels. Use touch in combination with time and visual cues for better accuracy.
Timing: Though not as reliable (since grill/stove heat varies), having a general timing guideline can help. For a typical 1-inch thick steak over high heat:
- Medium-rare often takes about ~4 minutes per side on a hot grill or pan (with maybe an additional brief sear on edges).
- Medium might take around ~5–6 minutes per side. These are very approximate – your results will vary with steak thickness, starting temperature, and cooking method. Always be ready to check by other means rather than relying solely on the clock.
If you’re ever unsure by look/feel, err on the side of undercooking – you can always put a steak back on the heat if it’s too rare, but you can’t undo overcooking. Many grillmasters will take an underdone steak, and give it another minute or two if needed, rather than risk overshooting to well-done.
Ultimately, mastering the art of judging doneness without a thermometer takes practice. It’s a useful skill when you don’t have tools on hand, but even pros will tell you it’s not 100% reliable. For consistent results, nothing beats a good thermometer, which brings us to our next section.
Using a Meat Thermometer for Perfect Doneness
If you truly want to nail your steak’s doneness (be it medium-rare, medium, or any level) every single time, a meat thermometer is your best friend. As one expert quips, “the temperatures in this guide mean nothing if there isn’t a way for you to measure what is happening on the inside of a steak.”
In other words, you might know that medium-rare is ~135°F, but without measuring, you’re just guessing.
Here’s how to use a thermometer for steak:
- Choose the right thermometer: An instant-read digital thermometer is ideal for grilling and searing. Models like the Thermapen are popular because they read extremely quickly and accurately. Avoid cheap analog dials if possible, as they can be slow or inaccurate. A fast digital thermometer lets you check temperature with minimal heat loss (since you don’t need to leave the steak off heat for long).
- Insert it correctly: Probe the steak in the center of the thickest part. Insert from the side of the steak (not the top), if possible, to get the tip right in the middle. Ensure the tip of the thermometer is about equidistant from all sides – this finds the thermal center of the meat for an accurate reading. Also, avoid hitting bone or fat pockets with the probe, as those can throw off the reading.
- Check near end of cooking: Don’t stab the steak repeatedly from the start – instead, start checking when you’re approaching the expected done time. For example, if you guess a steak might take ~6 minutes per side for medium, start checking the temp around the 5-minute mark on the second side. This helps limit how many holes you poke (though a couple small punctures won’t noticeably dry it out).
- Target the pull temperature: Recall the carryover cooking effect – your steak will rise a few degrees after coming off the heat. So remove the steak a bit early: ~5°F below your target final temp is a general rule. For medium-rare, pull at 130°F to finish ~135°F. For medium, pull at 140°F to finish ~145°F.
- Don’t worry about juice loss from poking: Some folks hesitate to use thermometers for fear that “piercing the steak lets the juices leak out.” While a tiny amount of juice will escape, it’s negligible and won’t dry out your steak significantly. The accuracy you gain outweighs any minor juice loss. (If you’re concerned, you can always insert the thermometer in from the side where the steak will be cut or sliced anyway.) So banish the myth that you shouldn’t poke the meat – even professional chefs use thermometers for critical meats. It’s far better to ensure the steak is perfectly cooked than to avoid a small hole in it.
Using a thermometer removes the guesswork. Even seasoned grillmasters often rely on one, especially for thick cuts or expensive steaks where you really don’t want to mess up. It’s simply the most foolproof way to hit that medium or medium-rare mark reliably.
(Tip: If you’re cooking many steaks to different preferences for a crowd, a thermometer is almost a must. You can keep track of each steak’s temp and pull each at the right time to match rare/medium-rare/medium orders without mixing them up.)
Cooking Methods to Achieve Medium or Medium-Rare
No matter which doneness you prefer, there are multiple ways to cook a steak to that perfect internal temperature. Here are some common cooking methods and tips for achieving medium-rare or medium steaks:
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Grilling (High Heat): Grilling is a classic method for steaks. For a medium-rare on a hot grill, sear the steak over direct high heat for about 3–4 minutes per side (for a 1-inch steak) and then start checking the internal temp. For medium, 4–6 minutes per side is a ballpark. If the steak is thick, you might use a two-zone grill set-up: after searing both sides, move the steak to indirect heat (a cooler part of the grill) to finish gently to your target temp without charring the outside too much. Always let the steak rest after grilling.
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Pan Searing (Cast Iron): Using a cast iron skillet on the stovetop is great for achieving a uniform crust. Get the pan extremely hot, add a high-smoke-point oil or butter, and sear the steak on each side (typically ~3-4 minutes per side for med-rare, a bit longer for medium). If the steak is thick, you can lower the heat after the initial sear or finish the steak in a preheated oven at ~400°F for a few minutes until the desired internal temp is reached. Cast iron provides even heat and a gorgeous brown crust.
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Reverse Sear: The reverse sear method is excellent for thick steaks and gives you precise control. It essentially flips the cooking order: first, cook the steak gently at a low temperature, then finish with a high-heat sear. For example, you can roast the steak in a low oven (around 250°F) or on the cool side of a grill until it reaches about 10–15°F below your target (say, ~115–120°F internally for medium-rare). Then you take it out and sear it on a screaming hot grill or pan for a minute or two per side to develop the crust. This method yields an even doneness edge-to-edge (no thick gray band) and a great crust. It’s especially useful for achieving a true medium doneness on a thick steak without overcooking the outside. Reverse searing virtually guarantees a perfect medium or medium-rare center.
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Sous Vide: Sous vide involves vacuum-sealing the steak and cooking it in a temperature-controlled water bath. It’s the ultimate way to hit an exact temperature. You simply set the water bath to your desired final temperature (e.g. 129°F for medium-rare, or 136°F for medium), and let the steak cook in the water bath for an hour or two. The steak will come out precisely at that temperature from edge to edge. Then you quickly sear it on a hot grill or pan for flavor and crust. The result is a steak that is uniformly medium-rare or medium throughout, with no guesswork. Also, with sous vide there’s essentially no carryover cooking (the steak can’t rise above the water-bath temp), so you have more leeway on timing. This method is almost foolproof for doneness, though it does require special equipment (an immersion circulator) and the extra step of searing.
Each method has its advantages. Grilling and pan-searing are faster and give that traditional steakhouse sear and flavor. Reverse sear is great for control and avoiding overcooking, especially when aiming for a perfect medium without drying the steak (it’s hard to achieve medium with just high heat, as the outside can get too done by the time the inside catches up). Sous vide offers precision and convenience (you can hold a steak at temp for a while before searing).
Regardless of method, remember to use your thermometer to check the internal temp as you approach doneness. And always account for a bit of resting time after cooking (with the possible exception of sous vide, where it’s not as critical).
Speaking of resting, let’s discuss why it’s so important for a juicy steak.
Resting Your Steak (Carryover Cooking and Juiciness)
Resting a steak after cooking is a crucial step whether you want medium-rare or medium. Resting means letting the steak sit off heat (typically on a plate or cutting board, often tented loosely with foil) for several minutes before cutting into it. Here’s why it matters:
- Carryover Cooking: As mentioned earlier, when you take a steak off the heat, its surface is much hotter than the center. Heat will continue to travel inward, raising the internal temperature a bit even after removal from the grill/pan. During a rest, a medium-rare steak pulled at 130°F might creep up to ~135°F, finishing it perfectly. A medium steak pulled at 140°F may end up around 145°F. Without a rest, if you cut immediately, you might find the very center a tad under your target because it hadn’t fully equilibrated. Resting ensures the temperature evens out and the steak reaches its final intended doneness from edge to edge.
- Juice Redistribution: When a steak cooks, the juices move toward the cooler center. Cutting into it immediately can cause a flood of those juices to run out on the plate. Resting gives time for the meat fibers to relax and reabsorb some of the liquid. As the internal pressure drops, juices redistribute throughout the steak. This means when you finally slice it, less liquid gushes out, and more stays in each bite. A rested steak is commonly juicier and more tender than one cut straight off the grill. The difference can be quite noticeable – resting can reduce the amount of liquid lost during carving.
- Improved Texture: Resting also allows the steak’s protein structure to firm up slightly, making it easier to slice cleanly and less likely to tear. As the Wiki on doneness notes, the meat becomes “firmer and more resistant to deformation” after a proper rest. This just means it won’t squish out juices or shred as much when you cut it.
How long to rest? For a typical steak, about 5–10 minutes is sufficient. Thicker steaks (like a 2-inch porterhouse) benefit from a longer rest, say 10–15 minutes. You don’t want the steak to go cold, but it should have cooled just slightly (it will still be plenty warm to serve). You can tent with foil to retain heat if needed, but don’t wrap it tightly (trapping steam can soften the crust).
Both medium-rare and medium steaks benefit from resting. In fact, if someone complains their medium-rare is “too bloody,” it might be because it wasn’t rested and a lot of juice ran out. A well-rested medium-rare will actually “bleed” less on the plate than a poorly rested one, despite being more rare, because the juices stay in the meat.
Bottom line: Always plan for a rest. It’s the final step in achieving the perfect doneness and juiciness. Those few minutes of patience make a world of difference in the steak’s quality.
Medium or Medium-Rare: Which Doneness Should You Choose?
Now to the big question: Should you order (or cook) your steak medium-rare or medium? The answer ultimately comes down to personal preference, but here are some considerations to help you decide:
Desired Juiciness vs. Firmness: If you value a soft, ultra-juicy, melt-in-your-mouth steak, medium-rare is the way to go. It’s undeniably juicier and more tender on average. If you prefer your steak a bit more structured, with a firmer bite and less juice on the plate, you might lean towards medium. Some people simply don’t enjoy seeing a red center or juices and feel more comfortable with the look and chew of a medium steak.
Flavor Profile: Medium-rare will highlight the natural beef flavor in its peak form – rich and slightly minerally. Medium will still be very flavorful but with a touch more of the well-done, browned flavor coming through. Do you like a hint of rare-style flavor (medium-rare) or do you want the flavor to be fully in the cooked/meaty zone (medium)? Many steak enthusiasts argue the flavor is maximized at medium-rare, but plenty of folks actually prefer the taste of medium, finding medium-rare too “meaty” or raw-tasting for their palate. Consider what you’ve enjoyed in the past.
Cut of Steak: The type of steak you’re cooking can influence the ideal doneness:
- Leaner cuts (filet mignon, sirloin, top round): These have little internal fat, so if you overcook them, they turn dry and tough quickly. Medium-rare is often best for lean cuts – it keeps them tender and juicy. In fact, a lean tenderloin (filet) cooked beyond medium might lose its luster. If you’re debating medium vs. medium-rare on a lean cut, medium-rare is generally safer to retain moisture.
- Well-marbled cuts (ribeye, strip/New York strip, T-bone): These have more fat marbling. They can handle cooking to medium and still remain juicy, because melting fat keeps them moist. Some people actually prefer well-marbled steaks like ribeye at medium, because it allows more fat to render fully, enhancing flavor and texture. A medium-rare ribeye will be super juicy but sometimes the fat isn’t as melted; medium ensures that delicious marbling has melted into the meat. So for fatty cuts, medium can be equally enjoyable and still fairly tender.
- Very thick steaks: With a thick cut, you have more interior that can stay tender even if you go to medium. Thicker steaks also tend to cook more evenly (especially with methods like reverse sear), so a medium thick-cut steak can still be pretty tender. Thin steaks, on the other hand, are easy to overcook – you might opt for medium-rare on a thin steak to avoid it turning gray throughout.
Dining Context and Safety: By official food safety standards, medium (145°F) is considered safer than medium-rare (which is under 145°F) for consuming beef. The USDA recommends 145°F plus a rest for beef to ensure any surface bacteria are fully killed. However, most chefs and steak aficionados feel that medium-rare is safe for steaks, since searing the outside (where bacteria reside) is sufficient, and the inside of an intact steak is sterile. Unless you have a specific health concern (immune issues, elderly or pregnant diners, etc.), medium-rare steak is generally accepted as safe to eat. But if you’re particularly concerned or serving someone who is, medium gives a little extra assurance by raising the temp that bit more. Also note: ground beef is a different story (should be cooked to 160°F), but for solid steaks, medium-rare is common practice at restaurants.
What do you enjoy visually and psychologically? Some people just can’t get past the sight of red meat in the center – it might affect their enjoyment even if the taste is great. If that’s you or your guest, medium might simply feel better to eat. On the flip side, if you cut into a steak and see no pink at all, you might worry it’ll be dry and be disappointed if you like juicy meat – in that case, stick to medium-rare.
Chef’s Recommendation: It’s no secret that most chefs will tell you medium-rare is the best way to enjoy a high-quality steak. There’s a reason “medium-rare” is often highlighted on steakhouse menus – it’s the point where flavor and tenderness converge perfectly for many cuts. If you’re unsure, medium-rare is a good starting point. You can always cook it a bit longer if it’s too rare for your liking. As one cooking adage goes, “You can fix undercooked, but you can’t un-fix overcooked.” So leaning medium-rare gives you that flexibility.
Compromise option: If you truly can’t decide, there is **“medium-**rare plus” or “medium minus”, a colloquial term some use for a doneness in between medium-rare and medium (around 138–140°F final temp). It’s not an official category, but some restaurants will accommodate “between medium-rare and medium” if requested. This will have a mostly pink center with just a touch of red – basically a lightly cooked medium, or a slightly cooked-up medium-rare, depending on perspective. It might be an ideal compromise: a bit more firm and done than true medium-rare, but still very juicy.
In the end, both medium-rare and medium are popular for good reason. They are adjacent on the doneness scale, so the difference is one of degree. Both will have a nice browned crust from proper searing, and both will have a center that is tender and flavorful (neither is overcooked or dried out). Many people actually enjoy anything in this range and are not too picky – if their steak comes out medium instead of medium-rare or vice versa, they’ll still love it.
If you are particular, use the points above to guide you. For maximum juiciness and tenderness – go medium-rare. For a bit more firmness and fully cooked center – medium is your friend. And always consider the cut and context.
Finally, experiment for yourself. You might find, for example, that you love ribeye at medium (because of the melty fat), but you prefer your lean filet mignon at medium-rare. Or that at home on the grill you consistently get better results with one or the other. The “best” doneness is the one that makes you relish every bite.
By understanding the nuances between medium and medium-rare, you can now confidently choose your preferred level and cook it to perfection. Whether you savor the pink medium-rare bliss or enjoy the balance of a medium steak, the key is using good technique and careful temperature control to hit that sweet spot. Happy grilling, and enjoy your perfectly cooked steak just the way you like it!
Related Reading: If you’re interested in advanced techniques, check out our guide on the reverse sear method for steaks – it’s a game-changer for achieving even doneness. And for a quick reference to all steak temperatures and cook times, you might refer to a steak doneness chart or our other resources on steak grilling. Here’s to mastering your grill and truly owning the grill on your next steak cookout!
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