What is the temperature range for a steak described as Rare?

A steak described as Rare is characterized by a cool red center, typically cooked to an internal temperature of about 120°F to 125°F. This level of doneness allows the juices to remain intact, resulting in a soft and tender texture, along with that distinctive bright red color in the center. The emphasis on "cool" highlights that the steak is not heated thoroughly throughout—only the outer edges are cooked while the center retains a more raw appearance.

Other descriptions do not align with the characteristics of a Rare steak; for example, a warm red center would suggest a medium-rare preparation, while a grayish color throughout or brown on the outside indicates a more thoroughly cooked steak. Understanding this helps clearly identify the specific temperature and appearance associated with a Rare steak.