What is the typical internal temperature range for a medium-rare steak?

• A. 115-120°F.
• B. 130-135°F.
• C. 145-150°F.
• D. 160-165°F.

Answer: (B)

Medium-rare is reached when the steak’s internal temperature sits around 130–135°F. At this point the center stays warm and red, giving a tender, juicy bite because the muscle proteins are firm enough to hold moisture but not fully tighten and squeeze it out. Remember carryover cooking: after you remove the steak from the heat, its temperature can rise about 5–10°F as the juices redistribute and the outer layers continue to cook. So many cooks pull it from the heat when it’s about 125–130°F and let it rest to land in the 130–135°F range.

Temperatures outside this range change the doneness: 115–120°F yields a rarer center; 145–150°F draws more pink and firmer texture toward the middle; 160–165°F becomes well-done with significantly less juiciness.