How is a rare steak described in terms of doneness?

A rare steak is characterized by a cool red center, which reflects its lower cooking temperature compared to steaks that are cooked more thoroughly. At this doneness level, the internal temperature typically ranges from 120°F to 125°F. This slight cooking allows the steak to retain its natural juices and tenderness, providing a unique flavor that many steak enthusiasts appreciate.

Understanding the doneness of steaks is essential for servers, as guests often have specific preferences regarding how they like their meat cooked. Knowing that a rare steak features a cool red center helps servers explain the options better and meet customer expectations regarding temperature and texture. The other options describe varying levels of doneness, but they do not accurately represent a rare steak.