![]() The standard internal temperature for beef continued to drop as the decades go by, and nowadays, medium-rare is often defined as a steak cooked to an internal temperature of 125 ☏ to 135 ☏, with a dark-pink center that is warm on the tongue, and a small ring of pink around the edge. This significant drop in doneness temperature was attributed to Oriental and French nouvelle influences in a 1982 New York Times article called "Cooking: A Trend Toward 'Less Well Done.'" published in 1982. In the 1960s, cookbooks and thermometers labeled beef as "medium-rare" at 140 ☏ to 145 ☏, "slightly pink at the center with a firm texture." In the 1980s, the internal temperature of beef for "medium-rare" was widely concurred to be 135 ☏ to 140 ☏. The margin for error was decreased when meat thermometers became a staple in American kitchens. In the early 20th century, a "medium-rare" steak should be cooked until 140 ☏ to 158 ☏. What we know of as "medium-rare" today was once considered "too alive to eat" just a couple of decades ago. Yes, even the temperature for medium-rare has changed drastically over time. "Good steak should be eaten medium-rare" seemed to have always been a universal truth, but is it? You might take a step back and wonder, have we humans always had a taste for rarer steak?Įating steak that is increasingly closer to rare has become the yardstick for claiming the title of steak connoisseur, but most of us are unaware that temperatures for steak doneness have not always been what they are today. We have the impression that most chefs would be horrified at a request for "well-done" steak. The unofficial steak police (nosy next-door neighbour) insists that the only "proper" steak doneness is medium-rare or below. Chefs recommend it steak aficionados swear by it. Steaks with a increasingly pink or even red center are all the craze. When we might be drawing close to too rare.
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