Medium Rare Plus is Not a Thing | Podcast Clip #shorts #podcasts #restaurant #chef

Variations like "medium rare plus" or "medium rare with a little extra time." These terms are not standardized and can mean different things in different contexts. In general, these variations are used to indicate a steak that is cooked slightly longer than traditional medium rare but not as long as medium. However, because these terms are not universally defined, it could lead to disappointment when the small margin expectation is not met.

Rare: A rare steak is seared on the outside and red throughout the inside. The center is cool and barely cooked. The internal temperature is around 125°F (51°C). Rare steaks have a very tender and juicy texture.

Medium Rare: A medium rare steak has a warm red center and is slightly firmer than a rare steak. The internal temperature for medium rare is about 130-135°F (54-57°C). This level of doneness is often preferred by many steak enthusiasts because it retains a good amount of juiciness and tenderness.

Medium: A medium steak has a pink center with more browning around the edges. The internal temperature ranges from 140-145°F (60-63°C). It’s slightly firmer and less juicy than medium rare but still quite tender.

Medium Well: A medium well steak has a small amount of pink in the center, but most of the steak is cooked through. The internal temperature is about 150-155°F (66-68°C). This level of doneness results in a drier texture compared to medium or medium rare.

Well Done: A well-done steak is cooked thoroughly with no pink at all. The internal temperature is usually above 160°F (71°C). Well-done steaks are significantly firmer and drier compared to those cooked to lower temperatures. They are often charred on the outside due to the extended cooking time.

It's important to note that cooking times can vary based on the thickness of the steak and the cooking method being used.

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