Medium-rare
A steak browned outside, red and juicy inside, about 52–55 °C after it rests.
What to do
- Sear the crust over high heat.
- Finish more gently until a thermometer in the centre reads about 50 °C.
- Take it off and let it rest. The temperature still climbs a couple of degrees.
A common slip. Sliced at once, the juices run onto the board instead of staying in the meat.