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As a USDA standard, when beef reaches an internal temperature of 145F it is Medium Rare. You should always use a meat thermometer to test for doneness. Other than beef, most meat should be cooked until well done. A medium rare steak will appear brown on the outside where it has been initially charred, but upon cutting into the meat, a cool, pink center will be visible. The steak will feel roughly the same as if you were touch your thumb and middle finger together, pressing on the fleshy part created in the bend of the thumb. There will be some give, but it is still springy and spongy to the touch. There are no reported health benefits to eating steak medium rare over any other way, it is purely down to taste.

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Q: What is medium rare in culnary terms?
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