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# The Great Steak Debate: Medium-Rare vs. Raw—What’s the Difference?
When it comes to cooking steak, there’s one conversation that’s bound to come up: how do you prefer your steak cooked? For many families, this is a topic of heated debate, often leading to differences in opinion. In this case, it’s between you and your sister, who both have contrasting views on how a steak should be cooked. While you believe your steak is medium-rare, your sister thinks it’s still raw. So, let’s dive into the world of steak doneness, explore the difference between medium-rare and raw, and find a solution to this culinary disagreement!
## **The Basics of Steak Doneness**
Before we dive into your specific situation, it’s helpful to understand the different levels of steak doneness. Whether you’re at a fancy steakhouse or grilling at home, you’ll often be asked how you’d like your steak cooked. The doneness of a steak refers to how long it’s cooked, which affects its internal temperature, texture, and flavor. Here’s a quick breakdown:
### **1. Rare**
– **Internal temperature**: 120-125°F (49-52°C)
– **Appearance**: A rare steak is browned on the outside but very red and cool on the inside. It’s mostly soft and juicy.
– **Texture**: Tender and juicy, but much more raw than medium-rare or medium steaks.
– **Flavor**: Very beefy with a lot of juices. It retains much of the natural flavor of the meat.
**2. Medium-Rare**
– **Internal temperature**: 130-135°F (54-57°C)
– **Appearance**: A medium-rare steak will be seared on the outside, with a warm red center. The outer part will have a slight crust, while the inside remains pink with some juices.
– **Texture**: Firm on the outside but tender and juicy inside. It offers a perfect balance between texture and flavor.
– **Flavor**: Rich and beefy, with a nice caramelization on the outer surface from the searing.
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