What is a medium rare steak?
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What Is Medium-Rare Steak? A medium-rare steak has a warm, red center that oozes with juicy, beef-forward flavor. You've officially reached medium-rare when you hit 130° to 135°F, a temperature at which the proteins within the meat start to denature but can't fully finish.
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As stated previously, this is often referred to as the "best way to cook a steak". The medium rare steak is the next step from the rare steak, removing the almost total redness from the meat. The meat should be left with about 50% redness and still leave you with a juicy and tender steak..
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Preheat grill to medium heat (approximately 375°F). Prepare steaks as above and grill 5-6 minutes per side for medium-rare or 6-7 minutes per side for medium. Remove from the grill and top with a pat of butter, loosely tent with foil. Rest steaks 5-10 minutes before serving.
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A juicy, rare steak is one of the delights of the culinary world. However, when it comes to burger, rare or undercooked meat is a big no-no as it might lead to food poisoning. The reason that you should always cook a burger or other ground meat thoroughly is because the meat is, well, ground.
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Is rare or medium-rare meat ever safe to eat? If beef, veal, pork or lamb are ground, the answer is no. ... If the fresh meat is a steak, roast or chop, then yes — medium-rare can be safe. That means the meat needs to reach 145°F internally and stand for three or more minutes before cutting or consuming.
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For over-medium: In a small nonstick over medium heat, melt butter (or heat oil). Crack egg into pan. Cook 3 minutes, or until white is set.
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