Is medium and medium-rare the same thing? Medium rare steaks have a seared, brown outside and a reddish pink inside. A medium cooked steak is more of a gray-brown color and a pink band in the center. They rarely have any blood and have a core temperature around 145 degrees.
Which is better medium well or medium-rare?
Everyone likes to order their steak differently, but when it comes to flavor, one level of doneness is a cut above the rest. If you want the most flavor and juice in your slab of meat, you should order you steak medium rare, not medium well or well-done. Other chefs agree that medium rare is the ideal order.
Is rare more tender than medium-rare?
Whether you have your steak medium-rare or well done (or any of the variation in between, as well as extra rare and rare) is simply personal preference. Yes, medium-rare steak will usually be more tender and juicy, but well done steak can also be tender and juicy – it's all about how you cook it.
Why medium-rare is the best?
When you cook a steak to medium-rare the internal temperature is hot enough to allow excess moisture to escape through vapor or steam, keeping your steak juicy and flavorful. Medium or well-done steak not only exceeds the just right zone of protein balance, but it also causes moisture to evaporate from your meat.
What temperature is best for steak?
The USDA recommends steaks and roasts be cooked to 145°F (medium) and then rested for at least 3 minutes. To ensure food safety, ground beef should be cooked to a minimum 160°F (well done).
What is a blue steak?
Otherwise known as “bleu”, blue steak is a mark of French tradition. Achieving blue steak is simply a case of cooking cold meat under a high temperature for a very short period of time – just long enough to lightly sear the outside. The crunchiness of the fries will contrast beautifully with the softness of blue steak.