Medium vs. Medium Rare – What’s the difference?
When it comes to cooking steak, achieving the perfect level of doneness is crucial. Two terms often used to describe how a steak is cooked are “medium” and “medium rare. But what exactly do they mean and how do they differ? In this article, we will explore the difference between medium and medium rare, including their cooking times, textures, and flavors.
Understanding levels of doneness
Before getting into the specifics of medium and medium rare, it’s important to understand the concept of degrees of doneness for meat. Doneness refers to how long and how well a piece of meat has been cooked. There are six main levels of doneness that are commonly used: rare, rare, medium rare, medium, medium well, and well done. These levels are determined by cooking time, with longer cooking times resulting in drier meat.
Medium: A balance of juiciness and doneness
Medium-cooked steak is characterized by a prominent pink band in the center surrounded by brownish-gray cooked flesh. The outside of the cut is fully cooked, with a deep brown color and delicious caramelized flavors. Medium-rare steaks offer a balance of juiciness and doneness. While it is not as juicy as a medium rare steak, it still retains some meaty juices without running all over the plate. The texture of medium steak is often tender with a slight chewiness.
For medium doneness, the internal temperature of the meat should reach approximately 135-155ºF. This can be measured with an internal digital thermometer for accuracy. Alternatively, medium doneness can be achieved by cooking the steak for approximately 3 minutes on each side, although the exact cooking time will vary depending on the thickness of the steak. A thicker cut of meat will require a longer cooking time to reach the desired internal temperature.
Medium Rare: A Tender and Juicy Delight
Medium rare steak is cooked for a shorter time than medium steak, resulting in a less cooked and more raw condition. It is characterized by a mostly pink interior with a slight hint of red. The outside of a medium rare steak is not as browned or crispy as a medium steak due to the shorter cooking time.
Medium rare steak offers a tender and juicy texture with a significant amount of meat juices that enhance the flavor of the cut. It is less tough than more cooked versions of steak. To achieve medium rare doneness, the internal temperature of the meat should be between 130-135ºF. Cooking the steak for approximately 2 minutes per side is a general guideline, but adjustments may be necessary depending on the thickness of the steak.
Choosing Between Medium and Medium Rare
The choice between medium and medium rare ultimately comes down to personal preference. Some people prefer a steak that is more rare and juicy, while others prefer a steak that is more thoroughly cooked and less juicy. To determine which level of doneness you prefer, it is recommended that you try both options and ensure that they are cooked accurately by measuring their internal temperatures.
Texture is also an important consideration when making this choice. The more a steak is cooked, the drier and tougher it becomes. If you prefer a more tender and juicy texture, medium rare may be a better choice. On the other hand, if you prefer a more well-cooked and less juicy steak, medium may be the better choice for you.
Variations in doneness for different types of meat
It’s worth noting that doneness can vary depending on the type of meat being cooked. Different meats have different compositions and require specific cooking methods to ensure safety and palatability.
For example, chicken and pork are susceptible to dangerous bacteria and should not be eaten raw or undercooked. Chicken should be cooked to an internal temperature of 165ºF or well-done, while pork can be cooked to medium rare at an internal temperature of 145-150ºF.
Lamb, on the other hand, is more versatile and can be cooked to a variety of doneness levels. Medium rare lamb is juicy and tender, with an internal temperature of 130-135ºF for medium rare and 140-145ºF for medium.
Fish has its own set of considerations, as it is typically served raw (as sushi), pan-seared briefly to seal the edges, or fully cooked. Cooked fish should have an internal temperature of 145ºF to ensure safety and achieve medium doneness, resulting in a soft, juicy, tender, and flaky texture.
Bottom line
In summary, the difference between medium and medium rare is the cooking time and the resulting texture and flavor. Medium steak is cooked for a longer time, resulting in a more cooked and less juicy texture, while medium rare steak is cooked for a shorter time, resulting in a tender and juicy texture with a pinkish-red color. The choice between medium and medium rare ultimately comes down to personal preference, with medium rare offering a more tender and juicy experience, while medium offers a balance of juiciness and cookedness.
It’s important to note that doneness can vary for different types of meat, with specific internal temperature recommendations for safety and optimal flavor. Chicken and pork should be cooked thoroughly, while lamb and fish offer more flexibility in doneness options.
Understanding the nuances of cooking steak and selecting the desired level of doneness can enhance the dining experience and ensure a steak that meets individual preferences. Whether it’s a juicy medium rare steak or a well-done medium, both options have their own unique qualities that can be enjoyed by steak lovers.
FAQS
What is the main difference between a medium and medium rare steak?
The main difference between medium and medium rare steaks is the cooking time. Medium steak is cooked for a longer time, resulting in a more cooked and less juicy texture, while medium rare steak is cooked for a shorter time, resulting in a tender and juicy texture with a pinkish-red color.
How do I achieve medium doneness on my steak?
To achieve medium doneness, you can cook your steak for approximately 3 minutes on each side. However, it’s important to note that the exact cooking time may vary depending on the thickness of the steak. It is recommended that you use an internal digital thermometer to ensure that the internal temperature of the meat reaches approximately 135-155ºF.
What temperature should a medium rare steak be cooked to?
Medium rare steak should be cooked to an internal temperature of about 130-135ºF. This temperature range ensures a tender and juicy texture with a pinkish-red interior while maintaining food safety.
Which is more tender and juicy: medium or medium rare?
Medium rare steak is generally considered more tender and juicy than medium steak. The shorter cooking time of medium rare allows the meat to retain more of its natural juices, resulting in a juicier eating experience. Medium steak, while still flavorful, may be slightly less juicy due to the longer cooking time.
Can the doneness of different cuts of meat vary?
Yes, doneness can vary for different types of meat. For example, chicken and pork should be cooked thoroughly to ensure safety and to eliminate potential bacteria. Lamb offers more flexibility and can be cooked to various degrees of doneness, while fish has its own considerations, including eating raw, searing briefly, or fully cooking, depending on the desired result.
How do I determine my preferred doneness for steak?
To determine your preferred level of doneness for steak, it is recommended that you try both medium and medium rare options. Pay attention to the texture, juiciness and flavor of each. Experiment with different cooking times and internal temperatures to find the level of doneness that suits your personal taste preferences.