Medium rare steak is typically cooked to an internal temperature of 130–140°F (55–60°C), with most sources recommending removing the steak from heat at around 125–135°F to account for carryover cooking. The ideal temperature range for medium rare is generally considered to be approximately 130° to 135°F.
According to Hunter Valley Premium Meats, a medium rare steak reaches an internal temperature of 130–140°F (55–60°C), and the steak should feel soft when tested with blunt tongs, indicating the correct doneness [1]. Similarly, Ruth's Chris suggests aiming for a temperature of 130° to 135°F, removing the steak from heat at about 125°F to allow for carryover cooking, which will bring it up to the desired range [3].
Reddit discussions reinforce this, noting that the temperature for medium rare is generally around 130–135°F, with some advice to remove the steak slightly below this range to prevent overcooking due to residual heat [2]. The Steak School guide confirms that medium rare falls within the 130–135°F range, emphasizing the importance of precise temperature control for perfect doneness [4].
While there is slight variation in the exact temperature, the consensus across all sources is that medium rare steak should be cooked to an internal temperature of approximately 130–135°F, with some recommending starting to remove the steak from heat at around 125°F to account for carryover cooking. This ensures the steak remains tender, juicy, and perfectly cooked to medium rare standards.