Is Medium Rare Plus A Real Thing?

Last Updated on October 5, 2022 by Lauren Beck

There’s a lot of debate out there about whether or not medium rare plus is a “real” thing. Some people say that it’s just an excuse to overcook your steak, while others argue that it’s a perfectly valid way to prepare steak. So, what’s the truth?

Well, the answer is a bit complicated. In reality, there is no set definition for medium rare plus. It’s a term that can mean different things to different people. For some, it simply means cooking the steak a bit longer than usual to achieve a slightly more well-done result. Others may use the term to describe a steak that has been cooked to a very specific internal temperature, usually between 135-140 degrees Fahrenheit.

So, ultimately, it’s up to you to decide what medium rare plus means to you. If you want to cook your steak a bit longer than usual to achieve a slightly more well-done result, then go for it! Or, if you prefer your steak cooked to a very specific internal temperature, then that’s perfectly fine too. There is no right or wrong answer here. It’s all about what you personally prefer.

Table of Contents

What does rare plus mean?

Rare plus is another term that can be used to describe a steak that has been cooked to a very specific internal temperature, usually between 135-140 degrees Fahrenheit. Like medium rare plus, there is no set definition for rare plus. It’s a term that can mean different things to different people. Rare plus steaks are typically juicier and more tender than steaks that have been cooked to a well-done level. If you’re looking for a steak that is cooked less than usual, then rare plus is a good option to consider.

Guide to Steak Temperature Doneness Levels

Here is a brief guide to the different steak doneness levels:

Rare: 125-130 degrees Fahrenheit
Medium Rare: 130-135 degrees Fahrenheit
Medium: 135-140 degrees Fahrenheit
Medium Well: 140-145 degrees Fahrenheit
Well Done: 145-155 degrees Fahrenheit

How long do you cook a steak for a medium-rare?

For a medium-rare steak, you will want to cook it for 3-4 minutes per side. This will result in a steak that is cooked to an internal temperature of 130-135 degrees Fahrenheit.

What is the best steak medium or medium-rare?

There is no right or wrong answer to this question. It all depends on your personal preferences. Some people prefer their steak cooked to a medium doneness, while others prefer it medium-raare. Ultimately, it’s up to you to decide what you like best.

How to order steak properly?

Here are a few tips on how to order steak properly:

When ordering steak at a restaurant, be sure to specify how you would like it cooked. Rare, medium rare, medium, or well done?
If you’re unsure of what doneness level to order, ask your waiter or waitress for advice. They should be able to help you choose based on your preferences.
When ordering steak online or at a butcher shop, be sure to specify the desired thickness of your steak. Thickness can range from 1-inch to 2-inches or more.
Be sure to specify whether you would like your steak trimmed or not. Trimming refers to the removal of excess fat from the steak.
When cooking steak at home, be sure to use a meat thermometer to check the internal temperature of the steak. This will help you ensure that it is cooked to your liking.

Why is wagyu so rare?

Wagyu is a type of cattle that is native to Japan [1]. It is considered to be one of the finest and most desirable types of beef in the world. Wagyu cattle are known for their high quality meat that is incredibly tender, juicy, and flavorful. The price of wagyu beef can be quite high, due to the limited supply and high demand.

What is the rarest steak you can get?

There are a few different types of steak that can be considered the rarest. One type is Wagyu beef, which is a type of cattle that is native to Japan. Another rare type of steak is Kobe beef, which comes from a specific strain of Wagyu cattle.Because there are so few of these delicious steaks and the high demand, they may be costly.

Is there such thing as a bloody steak?

A bloody steak is a steak that has been cooked to a very rare doneness level, typically between 125-130 degrees Fahrenheit. This type of steak will be very pink in the center and will be quite red on the outside. Bloody steaks are not for everyone, but if you like your steak rare, then this is the perfect doneness level for you.

Why do chefs hate well-done steaks?

Well-done steaks are not very popular among chefs for a few different reasons. First, they can be difficult to cook evenly. It’s easy to overcook the outside of the steak while still leaving the inside undercooked. This can result in a steak that is dry, tough, and not very flavorful. Additionally, well-done steaks can be quite boring and unappetizing to look at. They lack the beautiful pink color that is characteristic of rare and medium-rare steaks. For these reasons, many chefs prefer to cook their steaks to a more medium or medium-rare doneness.

Conclusion

So, is medium rare plus a real thing? While there is no definitive answer, it seems that the answer is probably yes. If you’re looking for a steak that is cooked to a medium-rare doneness, then you should ask your waiter or waitress if they can cook it to your liking. And, if you’re cooking steak at home, be sure to use a meat thermometer to check the internal temperature of the steak. This will help you ensure that it is cooked to your liking.

Reference:

https://www.bbcgoodfood.com/howto/guide/what-wagyu-beef

Author
Recent Posts

Lauren Beck

Lauren Beck is a Food Science & Technology graduate, born and raised in NYC, but lived in Japan for more than eight years. Her love forAmerican food and Japanese culture led her to create Kitsune Restaurant. She loves taking walks with her dog - an American Akita she aptly named Hachiko. Learn more about us here or you can email us contact@kitsunerestaurant.com.

Is Medium Rare Plus a Real Thing?