Which temperature indicates a medium-rare steak?

A medium-rare steak is characterized by a warm red center, which typically has an internal temperature ranging from 130 to 135 degrees Fahrenheit. This cooking level allows the steak to retain its juices and flavor while achieving a tender texture. The warmth in the center indicates that it has been adequately cooked to a safe level while still showcasing the desired characteristics of medium-rare doneness.

The other descriptions do not accurately reflect the medium-rare specification. A cool red center suggests undercooking, while a hot pink center aligns more closely with medium doneness. A slightly pink center indicates a lesser degree of doneness, generally resembling a medium steak. Understanding these distinctions is crucial for servers to meet customer preferences accurately.