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Rare Beef Temp (How to Cook Rare Beef Steak)

Wondering what a Rare Beef Temp should be? Find out how to measure rare beef temperature, whether you’re cooking a steak, roast or any other cut.

Prep Time
5 mins
Cook Time
5 mins
Servings: 4

Ingredients

  • 2 steaks 1-inch thick
  • canola oil (see note)
  • coarse salt
  • pepper

Instructions

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  1. Remove the beef from the refrigerator 30 to 60 minutes ahead of time.
  2. Preheat the grill or oven to 450 deg F. If using a broiler, preheat it to maximum. For the stovetop, preheat a cast iron pan for 5 minutes over high heat.
  3. Pat dry the beef with paper towels to remove excess moisture.
  4. Rub the beef on all sides with oil. Then rub with salt and pepper.
  5. Place the beef on the heat source. Sear for 2 to 3 minutes undisturbed (or longer for larger, thicker roasts).
  6. Using kitchen tongs, flip the beef and sear on the other side for 2 to 3 more minutes (or longer for larger, thicker roasts).
  7. Insert an instant-read thermometer into the middle of the thickest portion of the beef. Wait a few seconds for the reading to stabilize. If it’s at 110 to 115°F, the beef is very rare or blue rare. If it’s 115 to 120°F, it’s rare. If it’s below these levels, continue cooking.
  8. Once the beef has reached the target temp, remove to a serving plate and cover with foil (or another plate). Let it rest for 5 minutes, during which time the temp will rise several degrees more and the juices will redistribute.
  9. Serve warm.

Notes

  • Oil: You can use any high smoke point oil including avocado oil, grapeseed oil, sunflower oil etc.