If there’s one culinary debate that has stood the test of time, it’s the definition of the perfect steak. Cooking a steak to the desired doneness can feel like an art form, but what happens when two people disagree on what “medium rare” actually means?
This is the scenario I find myself in with my mother-in-law. While I confidently believe my steaks hit the sweet spot of medium rare, she insists otherwise. Let’s dig into what medium rare steak truly is, the science behind it, and why perceptions can differ so dramatically.
Advertisement
What Is Medium Rare, Technically Speaking?
The term “medium rare” describes a level of doneness where the steak is seared on the outside and warm on the inside, with a reddish-pink center. According to most culinary experts and food safety guidelines, medium rare steak is achieved when the internal temperature of the meat is 130°F to 135°F (54°C to 57°C).
Here are the typical visual and textural cues for medium rare:
Appearance: The interior should be a warm reddish-pink, with a slight gradient of doneness as you move toward the edges.
Texture: Tender and juicy, with minimal resistance when cut or bitten into.
J
uices: Rich and red, pooling slightly when the steak is rested and sliced.
But even with these guidelines, interpreting what’s on your plate can be subjective.
J
uices: Rich and red, pooling slightly when the steak is rested and sliced.
But even with these guidelines, interpreting what’s on your plate can be subjective.
The Art of Cooking (and Judging) Steak
Steak cooking is both a science and an art. While temperature is the definitive measure, other factors come into play, such as the steak’s thickness, cut, and even how it’s rested after cooking.
Why the Debate?
Differences in Appearance Expectations
Some people expect medium rare to look more pink than red. If the steak leans too red or “bloody” for their liking, they might consider it undercooked.
Texture Preferences
The ideal tender texture of medium rare steak can feel “too raw” to someone used to firmer meats. Conversely, those who prefer juicier steaks might find medium rare too dry if it's slightly overdone.
Cooking Methods
Different cooking techniques, such as grilling, pan-searing, or sous vide, can affect how the steak looks and feels, even if the temperature is correct.
Personal Bias and Habits
People often compare steak doneness to what they grew up eating. My mother-in-law, for instance, might be basing her definition on years of personal preference rather than culinary standards.
The Steak in Question: Medium Rare or Not?
Let me describe the steak that sparked this family debate. I cooked a 1.5-inch thick ribeye to an internal temperature of 132°F, checked with a reliable meat thermometer. After resting it for five minutes, I sliced it open to reveal:
A beautifully seared crust.
A warm, rosy-red center.
Juices that were red but not overly runny.
To me, it was textbook medium rare. But my mother-in-law took one look and said, “That’s rare, not medium rare.”
A warm, rosy-red center.
Juices that were red but not overly runny.
To me, it was textbook medium rare. But my mother-in-law took one look and said, “That’s rare, not medium rare.”
She pointed out what she considered flaws:
The center was “too red.”
It lacked the slight pink gradient she expected.
The juices were too “bloody,” giving her the impression of undercooking.
It lacked the slight pink gradient she expected.
The juices were too “bloody,” giving her the impression of undercooking.
Why Perception Matters
Our disagreement highlights a broader truth: steak doneness is deeply personal. What looks perfect to one person can feel completely off to another. Here are some factors that could explain the disconnect:
Cultural Expectations: Steak preferences can vary significantly across cultures. In some regions, well-done steak is the norm, while others celebrate rarer doneness.
Generational Differences: Older generations might associate doneness with food safety concerns, favoring more thoroughly cooked meat.
Visual Misinterpretation: People often confuse the red juices in steak with blood. In reality, the juices are mostly water and myoglobin, a protein that gives steak its red color.
Finding Common Ground
If you’re like me, trying to bridge the gap with a mother-in-law (or anyone) who has different expectations, here are a few tips:
Communicate Preferences: Before cooking, clarify what they envision as medium rare. Use photos or charts to align expectations.
Use a Thermometer: This removes some subjectivity from the debate. If the steak measures between 130°F and 135°F, you can confidently call it medium rare.
Customize Cooking Times: Cook individual steaks to different levels of doneness. While this may be extra work, it ensures everyone gets what they want.
Embrace Sous Vide: This technique allows for precise temperature control, ensuring a consistent medium rare across the steak.
So, Who’s Right?
In the end, there’s no definitive winner in our steak debate—just different interpretations. While I stand by my temperature-based approach, I’ve come to appreciate that my mother-in-law’s perspective is shaped by her own experiences and preferences. Instead of arguing, we’ve agreed to meet in the middle: I cook her steak to what she calls “medium rare,” even if I’d consider it medium.
Advertisement
What about you? Have you faced similar steak-related disagreements? Let’s hear your thoughts—and maybe even a few tips for navigating culinary clashes with loved ones. After all, steak is best enjoyed without drama on the side.