What is the Difference Between Medium and Medium Rare

When it comes to cooking steak, the level of doneness can make a big difference in taste, texture, and juiciness. Medium and medium rare are two of the most popular choices.

What is the difference between medium and medium rare? Medium rare steak is softer and pinker with more juice, while medium steak is firmer with less pink and a more cooked taste.

Key Areas Covered

1. What is Medium 
     – Definition, Features
2. What is Medium Rare
     – Definition, Features
3. Similarities Between Medium and Medium Rare
     – Outline of Common Features
4. Difference Between Medium and Medium Rare
     – Comparison of Key Differences
5. FAQ: Medium and Medium Rare
     – Answers to Frequently Asked Questions

Key Terms

Medium, Medium Rare

What is Medium

A medium steak is a popular level of doneness that many people enjoy, especially when you’re cooking for a group. It’s cooked enough to be firm but still has a warm, pink center.

To make a medium steak, grill a 1-inch thick cut for about 6 minutes on one side, then 4 minutes on the other. You should remove it from the grill when the internal temperature reaches around 145°F (63°C), though anywhere between 140–150°F (60–66°C) is considered medium.
The steak will have a thick band of light pink in the middle, but the outer parts will be mostly brown. The sides will turn a rich brown, and the top and bottom will be darkly charred, but not burnt. When you press on it, it should feel firm with a bit of give in the center.

Medium is different from medium rare, which is redder and softer inside. It’s also different from medium-well, which is more cooked through and firmer overall.

What is Medium Rare

A medium rare steak is just a step above rare, with a warm, pink center and a touch of red. The meat is slightly firmer than rare but still very tender and juicy.

To cook a medium rare steak, grill a 1-inch thick cut for about 5 minutes on one side, then 4 minutes on the other. The steak should be taken off the grill when it reaches an internal temperature of about 130 to 135°F (55 to 57°C).

A medium rare steak will have well-browned sides, a dark brown sear on the top and bottom, and clear grill marks. The center should stay mostly pink with a little red, and it should feel soft with a bit of spring when you press on it—it will give slightly and bounce back.

If you’re not sure how you like your steak, medium rare is a safe and tasty choice. Many chefs consider it the best way to enjoy a good steak.

Similarities Between Medium and Medium Rare

• Both medium and medium rare steaks are cooked to an internal temperature that leaves the center warm and not fully brown.
• Both doneness levels keep the inside pink, though medium rare has more red and medium has more brown.
• They are generally grilled on high heat for under 10 minutes.
• Both have a slightly springy texture (the steak gives a little when pressed).
• They are considered safe to eat.

Difference Between Medium and Medium Rare

Definition

• Medium is a steak that is fully warm with a light pink center and more cooked than medium rare, whereas medium rare is a steak that is warm inside with a pink center and a slight touch of red.

Internal Temperature

• A medium rare steak is cooked to an internal temperature of 130 to 135°F (55 to 57°C), while a medium steak is cooked to a higher temperature of 140 to 150°F (60 to 66°C).

Grill Time (for 1-inch steak)

• For medium rare, the steak is grilled for 5 minutes on one side and 4 minutes on the other, whereas for medium, it is grilled for 6 minutes on one side and 4 minutes on the other.

Color Inside

• A medium rare steak has a warm center that is mostly pink with a slight touch of red, whereas a medium steak has a light pink center with more brown surrounding it.

Texture

• A medium rare steak is soft and slightly springy to the touch, with a tender center, while a medium steak is firmer, but still has a bit of softness in the middle.

Juiciness

• Medium rare steaks are juicier because they retain more moisture in the center, while medium steaks are a little less juicy but still moist and flavorful.

FAQ: Medium and Medium Rare

1. Which is better, medium rare or medium?

It all depends on your taste. Medium rare is softer and juicier, with more pink in the center, whereas medium is firmer, with less pink and a more cooked taste.

2. Is medium rare steak halal?

Medium rare steak can be halal as long as the meat comes from a halal-certified source and is slaughtered according to Islamic guidelines. It must also not contain any flowing blood.

3. Is medium rare good for you?

Yes, medium rare steak is generally safe and good to eat if it’s cooked to at least 130°F (54°C) and handled properly. It keeps more nutrients and stays juicy and tender.

4. What is the point of medium rare?

The point of medium rare is to keep the steak juicy, tender, and full of flavor. It’s cooked enough to be safe to eat but still soft and pink in the center.

5. Is medium rare actually blood?

No, medium rare steak is not actually bleeding. The red liquid you see is not blood. It’s mostly water mixed with a protein called myoglobin, which gives it that red color.

Reference:

1. “Master Steak Doneness: The Complete Guide.” The Spruce Eats.

Image Courtesy:

1. “Cut of Sirloin Steak in Medium” By Ceeseven – Own work (CC BY-SA 4.0) via Commons Wikimedia

2. “Medium Rare” By Mike (CC BY-NC-SA 2.0) via Flickr