How is a steak cooked to 'Rare' described?

A steak cooked to 'Rare' is characterized by having a cool, red center. This means that the internal temperature of the steak is typically between 120°F and 125°F, which allows the outside to be seared while keeping the middle mostly uncooked. The steak's appearance will reflect this doneness with a vibrant red color at its core, while the edges are usually seared to provide flavor. This level of cooking is ideal for those who prefer the tenderness and juiciness associated with minimal cooking, as it retains more moisture than steaks cooked longer.

Understanding the other choices helps clarify what differentiates 'Rare' from other cooking levels. A warm, pink center indicates a steak cooked to 'Medium Rare,' while a warm, red center might suggest it’s slightly over or undercooked for the 'Rare' category. Completely cooked through describes well-done steak, which is entirely brown or grey throughout, lacking the characteristics of a 'Rare' steak. Thus, the definition of 'Rare' focuses on the cool, red center specifically.